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"Olive-Peño" Olive Jalapeño Popper Dip

Preparation 10 min Cook Time 25 min Total Time 0:35

This dip is ridiculously good. It's the perfect game day appetizer alongside tortilla chips (I'm partial to the lime-flavored ones) or hearty crackers.


  • 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.
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