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Jalapeno Popper Explosion Dip

I served this as an appetizer before Easter Sunday dinner, and I must say it was a huge hit. What I love about this dip is you can make it the night before whatever you need it for, and heat it up when you need it. I actually recommend making it ahead because it only gets better over time.  I can’t tell you how many people asked me for the recipe. I will warn you that you can get it too spicy very quickly so add the jalapenos with caution. If it gets too hot you can always add more cream cheese.

  • 1 (8 ounce) package cream cheese (room temperature)
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese (grated)
  • 1/2 cup parmesan cheese
  • 1 (4 ounce) can sliced jalapenos (this can get superhot so adjust to taste)


  1. Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish.
  2. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

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