Gluten-Free Jalapeño Popper Dip

This gluten-free Jalapeño Popper Dip is easy to throw together and always a crowd pleaser!

Easy Appetizer Recipe: This gluten-free Jalapeno Popper Dip is always gone in minutes. Consider doubling the recipe! Perfect for holiday entertaining and casual get togethers!
Over the holidays, my sister-in-law introduced me to Jalapeño Popper Dip. She made it for our family Christmas gathering, and it was a hit. As in, we licked the platter clean. So I came right home and Googled it and discovered many variations on the Jalapeño Popper Dip.

How could I be so in the dark about the newest rage in party-friendly culinary delights!? How come no one told me?? I feel so out of it!

Because I couldn’t begin to pick one from the massive amount of Google hits that ensued when I typed Jalapeño Popper Dip into the search bar, I emailed my SIL to get her version, and this is the one she sent . . . WHICH is easier and has fewer ingredients than most that I saw online.

Jalapeno Popper Dip
Recipe Type: Appetizer
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 8
Yummy, gooey, dip with a kick!
  • 1 8 oz package of cream cheese – room temperature
  • 1/2 Cup Mayonnaise
  • 1/2 C Cheddar Cheese, Shredded
  • 1/2 C Parmesan Cheese, grated
  • 4 oz can sliced jalapenos
  • 1/4 Cup additional Parmesan cheese for top
  • 1/4 Cup gluten-free bread crumbs for the top (optional)
  1. Preheat oven to 350.
  2. Chop jalapenos. Mix all ingredients (except toppings) in bowl. Butter a baking dish and pour mixture into dish. Sprinkle gluten-free bread crumbs and parmesan cheese on top.
  3. Bake 350 until sides are bubbling and cheese has melted, top should be golden brown — about 20 minutes.
  4. Serve with tortilla chips!

It’s so easy, even the kids can make it.

I chopped the jalapeños, and she did the rest.

They definitely enjoy eating it.

Because I’m gluten free, my SIL was kind enough to leave off the breadcrumbs when she made it for us. I had some Glutino Gluten-Free Breadcrumbs in the pantry, so I used them.

We’ve already made Jalapeño Popper Dip twice, and it is sure to become a party staple in these here parts!

How about you? Have you had Jalapeño Popper Dip yet?

Jalapeño Popper Dip Recipe

Try it, and let me know what you think! This is a great recipe to have in your back pocket for game day get togethers this winter!

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22 Responses

  1. Yum – looks delish! Going to try this one!

    And side note – love the bottle of red wine in the background of the first pict too 😉

  2. JL — since it is jalapenos we’re talking about here, exactly how much heat is involved? My husband can eat a small dragon pleasantly, but I really don’t tolerate anything spicy. (And speaking of things in the picture … in that very first shot, my brain shouted “SNAKE!!!” when it first saw that basket edge! – haha 🙂 )

  3. My recipe doubles the cream cheese and adds 1/2 cup sour cream. Also uses 4 oz can diced chilies and 2-4 Tbls. diced canned or fresh jalapenos (or to taste). And I sprinkle parmesan on top rather than breadcrumbs.

    Like your family, everyone loves it and requests the recipe.

  4. I love popper dip. It’s my go to ‘dish to pass.’ I use the highest rated recipe version on allrecipes.com. A friend suggested adding Panko crumbs to the top. I can’t wait to try your version!

  5. Totally just pinned this as something I can make when my mom is going to be at a party. (And, uh, for me. Because I love me some jalapenos like whoa.)

  6. Who knew there was gluten free bread crumbs? I’m just amazed by what’s in the grocery stores these days. Thanks for the yummy recipe!

  7. Can’t wait to try this one for the Super Bowl. I have a feeling I’m going to love this and add it into my appetizer repetoire. Thanks!

  8. Ooh, this looks delicious! I always save the heels of my loaves of gluten free bread in an airtight container in the freezer. When I find a recipe that calls for bread crumbs, I pull out a few slices, defrost them, and then grind them up using a food processor. Instant gluten free bread crumbs!

  9. Made this tonight, it was good! I used about 2 oz of jalapenos and 2 oz of diced green chiles since I wasn’t sure how spicy everyone else would like things and I’d probably do it that way again. Hubby and I love spicy food and still thought it was really good that way. 🙂

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