I first made this dip almost 15 years ago, and it’s still a crowd pleaser each time I make it. The filling is the same one that I put in the jalapeno poppers but this dip is perfect when you want that same flavor but are short on time or need to feed a big group. During this past Thanksgiving, I had to remake this dip twice in both normal and vegan versions as it was such a big hit! Trust me – your crew will love it too!


8 oz cream cheese, softened

½ cup sour cream

1 tbs grated garlic

½ cup Bitchin chipotle sauce or smooth taco sauce

2 tbs chopped cilantro

4-6 fresh jalapenos, diced finely

1 cup shredded cheddar cheese

Optional: 1 tsp taco seasoning, 1 tsp Trader Joe’s everything but the bagel seasoning, ½ tsp hing, 2 tbs chopped green onions


½ cup Panko bread crumbs

½ cup shredded cheddar cheese

1 tsp paprika or taco seasoning


  1. Preheat oven to 425F
  2. Mix all ingredients except the cheddar cheese and jalapenos together using a Kitchenaid mixer or by hand
  3. Add in cheddar cheese and diced jalapenos and mix well
  4. Spread mixture into an 8×8 baking dish
  5. Sprinkle the toppings on top
  6. Bake 15-20 minutes, or until hot and breadcrumbs are golden brown. Enjoy with tortilla chips, baguette slices, crackers, or veggies

Tags: Chutneys/Sauces/Condiments, Mexican

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