Rockin' Jalapeno Popper Dip

Rockin' Jalapeño BUY


  • 2 packages (8oz each) cream cheese, softened
  • 1 cup mayonnaise
  • 2 (8oz) jars of Laura Ann’s Jams Rockin’ Jalapeno (or 2 cups if you bought the 32 oz jar)
  • 1 cup shredded cheddar cheese
  • 3-4 fresh jalapeno peppers (depending on desired heat), seeds and veins removed, finely diced
  • 1 cup shredded Parmesan cheese, divided
  • ½ cup seasoned bread crumbs
  • Kosher salt
  • 1 tablespoon olive oil
  • Corn chips, tortilla chips or assorted crackers



  1. Preheat the oven to 350°F.
  2. In a large bowl, beat the cream cheese, mayonnaise, cheddar, jam, jalapenos and ½ cup Parmesan cheese until blended. Add a pinch of kosher salt to taste. Spoon into an ungreased quart baking dish.
  3. In a small bowl, combine bread crumbs, oil, and remaining Parmesan. Sprinkle over the cheese mixture and bake, uncovered, for 20-25 minutes or until golden brown.

Serve with chips or crackers.