Gluten-Free Jalapeno Popper Dip

What’s your go-to pub food? Mine is a two way tie between jalapeño poppers and curly fries. Since I have no idea how to make curly fries, I decided to make jalapeño poppers instead. Unfortunately they actually are a ton of work to make individual poppers so for us lazy folks there is such thing as jalapeño popper dip!!

Creamy and crunchy with a that jalapeño “bite!” I would make this again next week…and the next week…and the next week…




  • 2 (8oz) packages of cream cheese, softened
  • 1 cup mayo
  • 1/2 cup goat cheddar, grated
  • 1/2 cup pecorino, grated and divided
  • 1/2 cup gluten-free seasoned breadcrumbs (I used Ian’s)
  • 1 (4oz) chilies, chopped (4oz can of green chilies will work as well)
  • 6-8 oz jalapeños, chopped (depending on your spice preference)
  • 1 tbsp olive oil
  • Tortilla chips, crostini or crackers for dipping


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In stand mixing bowl, beat together cream cheese, mayo, cheddar, chilies, peppers and 1/4 cup of parmesan until well combined and smooth.
  3. Transfer mixture to an 8x8 baking dish.
  4. In separate bowl, mix bread crumbs, oil and remaining Pecorino.
  5. Spoon crumb mixture over cheese mixture in baking dish and bake for 20-25 minutes or until golden.
  6. Allow to cool 10-15 minutes to set or dig in while it’s pipping hot and runny. It’s up to you!
  7. Serve with chips, bread or crackers.