Jalapeño Popper Dip with Olives for Game Day
Jalapeño popper dip has made us many a friend at parties over the years. And guess what? It’s even better with olives.
When possible, prep this dip at home and check with your party's host whether it's okay to tuck it into the oven right before serving. It bakes at 350°F, but you can be flexible if there are other things in the oven too.
Jalapeño popper dip
You guys. YOU GUYS. I started making jalapeño popper dip once upon a time at the dawn of the internet. Maybe 2008? I brought it to many a party. I made many a new friend. It was hearty appetizer and conversation starter all in one. My friend Jill called it “crack dip.” I didn’t think it could get any better.
Almost everything is better with olives
Turns out, like basically everything ever, jalapeño popper dip is even better with olives in it. (Just so you know, when I make an absurdly broad statement like that about food, I always do The Brownies Test, which I made up myself. “Are brownies better with olives in them, Carolyn?” I’d have to ask. So…not quite everything ever is better with olives in it. But BASICALLY everything ever, and that’s what I said. See?)
Jalapeño popper dip for game day and beyond
I might not bring this dip to every type of party, but I’ve brought it to quite a few and never left with anything but crumbs in the baking dish. Popper dip is the kind of thing where you know right away which of your friends will become obsessed with it and which ones might look at you askance. So. Definitely make it for game day whether you’re tailgating or “staygating,” which I just learned is a thing. (Is it, though?) And don’t stop there. Bring it to a housewarming. A potluck first birthday party. A thing at the office. Maybe not, like, a high tea baby shower at the Ritz. You get the idea.
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 3/4 cup shredded extra-sharp cheddar cheese
- 3/4 cup grated parmigiano reggiano cheese, divided
- 1 4-ounce can sliced pickled jalapeños, drained
- 1 6-ounce can sliced ripe black olives, drained
- 1/4 cup panko bread crumbs
- Preheat oven to 350°F with a rack in the center.
- In a medium bowl, stir together the cream cheese, mayonnaise, cheddar, 1/2 cup of the parmigiano, the jalapeños and the olives until well mixed.
- Transfer to a baking dish. In a small bowl, stir together the remaining 1/4 cup parmgiano reggiano and the panko. Sprinkle over the top of the dip.
- Bake until hot and bubbly, about 20-25 minutes. Serve with tortilla chips or crackers.