Chef John’s Baked Jalapeño Popper Dip


  1. In small skillet cook jalapeño peppers in oil over medium-high heat about 1 minute or until softened. Set aside.
  2. In food processor bowl combine cream cheese, mayonnaise, green chili peppers, cheddar cheese and Monterey Jack cheese. Cover and process until smooth. Transfer to bowl.
  3. Stir in jalapeño peppers.
  4. Spoon into shallow 2-quart casserole or 8 x 8 x 2-inch baking dish coated with cooking spray.
  5. In small bowl stir together the crushed salad wafers, Parmesan cheese and butter. Sprinkle over cheese mixture.
  6. Bake at 400°F for 15 to 20 minutes or until golden brown.
  7. Serve with additional salad wafers.


  • 4 oz Contigo® Pepper(s), Green Chili , (1 can, drained, chopped)
  • 1/2 cup Contigo® Pepper(s), Jalapeño, (about 4 peppers, seeded, finely chopped)
  • 1/2 cup Corazo® Cheese, Cheddar, (sharp, shredded)
  • 1/2 cup Corazo® Cheese, Monterey Jack, (shredded)
  • 1 cup Heritage Ovens® Wafers, Salad, (about 25 crushed)
  • 1/2 cup Land O'Lakes® Unsalted Butter, (melted)
  • 1 tsp oil, vegetable
  • 1/2 cup Raffinato® Cheese Grated, Parmesan
  • 16 oz West Creek® Cream Cheese, (softened)
  • 1 cup West Creek® Mayonnaise