Pepper Popper Dip

Jalapeno popper dip recipe
Pepper Popper Dip Recipe
One of the hardest things about being gluten free is going out to eat at and finding things we can have. Most appetizers are breaded, or worse cooked in the same oil as something that was breaded. There are so many times I’ve sat at a restaurant and looked over the starters and have had to pass on so many of them. That of course doesn’t mean I don’t crave them – want them and drool over the thought of them!
You don’t know how many times I’ve thought “wow, jalapeno poppers sound fantastic.” and as much as I want them, I don’t want to actually take the time to stuff the peppers and bake them or fry them myself. So when I saw a recipe for a Jalapeno Popper Dip on Pinterest I had to try it! I did change it quite a bit, most specifically – I do not put mayo in my dips. Mayo is a funny thing when it comes to cooking and if doesn’t cool right it can cause a ton of problems. SO I made it how it made sense to me. And guess what, it has the taste and flavor of jalapeno poppers with out the hard work!

pepper popper dip


  • 8 oz cream cheese softened (or room temperature)
  • 1 cup shredded Mozzarella
  • 2 4 oz can of Chopped Green Chili Peppers*
  • 1 cup Parmesan Cheese separated
  • 1/2 cup corn flake crumbs (use regular bread crumbs if you don’t have to be gluten free!

*You can use Chopped Jalapenos if you want the spice. I actually grabbed the wrong peppers but they had the perfect flavor and texture I wanted for the poppers. Jalapenos would provide a bit more bite!


  1. In a medium microwave safe dish place your cream cheese and microwave on low heat for 30-45 seconds to soften (if you did not bring it to room temperature).
  2. Add in the Mozzarella, both cans of peppers, 1/2 cup of Parmesan cheese and mix until well combined.
  3. Sprinkle the top with corn flake crumbs to completely cover the top layer. Top with remaining 1/2 cup of Parmesan cheese.
  4. Microwave on high for 5 minutes. Serve warm!

Microwaving with the layer of bread/corn flake crumbs on top with the cheese actually creates a a thin layer of cheesy breading. You can mix this in or let it stay on top. It gives you the just breaded flavor and texture of the actual poppers.

This is going to be a new favorite in our house, it’s super quick and easy to make and has all the flavors I missed! I’m so glad I decided to try and adapt this recipe. And while I grabbed the wrong peppers, I’m glad I did because I apparently forgot to ask if Jason liked jalapenos before I made it- haha – what a delicious discovery.



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