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JALAPENO POPPER DIP
1 package (8 oz.) cream cheese, softened
1 cup mayonnaise
1 cup shredded Mexican blend or cheddar cheese
1/4 cup FRENCH'S® Classic Yellow® Mustard or FRENCH'S® Spicy Brown Mustard
1 can (4 oz.) diced jalapenos, drained or 2 jalapeno peppers, seeded and diced
2 tbsp. Panko bread crumbs, toasted (optional)
COMBINE all ingredients except bread crumbs in medium bowl.
SPRINKLE bread crumbs over dip just before serving.
SERVE with tortilla chips.
Tips from French's
For a hot dip, turn into 1-quart overproof dish; top with bread crumbs. Bake at 375°F for 20 minutes or until hot.
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reviewed by: kevinarends | Aug, 01, 2014
Do not use this recipe. This is the worst recipe I have ever tried. 1/4 cup of French's Mustard is entirely too much!!!! The rest of my ingredients are ruined an now I have to replace then as well as get more mustard. What a waste of time and money.
reviewed by: cltravi | Apr, 18, 2014
This was delicious hot!! I did use 2 packages of cream cheese and 2 cups of mexican blend cheese though. And about half the amount of mustard. It just seemed like a lot of mustard. Panko bread crumbs on top and dipped pita crackers in it...WOW! Tastes JUST like a real popper!! YUM!
reviewed by: debrasue | Mar, 28, 2014
love this dip used it for years in the store deli and everyone love it
reviewed by: lindasoderstrom | Feb, 04, 2014
All I could taste was the mustard. Also the dip was very yellow. Looked nothing like your picture! I would cut the mustard in half at least. Thinking about just throwing the dip away.
reviewed by: vcarter2231 | Feb, 03, 2014
I was SUPER excited for this dip. I made it for the game yesterday and it was soooooo bland. I ended up adding more mustard, a can of green chili and about 2 tablespoons of hot muffalotta. Won't be making this one again.
reviewed by: benkat99 | Feb, 02, 2014
I made this for Super Bowl. Should be called French's Mustard dip. WAAAAYY too much mustard in this dip. It is all I can taste. What a waste of a dip. I know you want to sell mustard, but I'm stained with it and I don't like it.
reviewed by: mjgresh | Feb, 02, 2014
WAY TOO MUCH MUSTARD! This is good otherwise. Maybe cut mustard to 1/2T and, French's, please don't write recipes with ridiculously too much mustard just to sell your product.
reviewed by: jautore | Feb, 02, 2014
I just made this for the game tonight. It almost reminds me of deviled eggs. I think it would be a good filling for eggs. Next time I will use less mustard.Just a little too tangy for me. I did use canned peppers and I will use fresh next time. I am serving it cold. It was easy to make.
reviewed by: renee.earle | Jan, 31, 2014
I made this dip, but I used the honey mustard dipping sauce (that's what I had). And I rolled it into a thin chicken breast and baked it... this was awesome!!! I have some of the dip leftover, and I'm going to put some canned chicken into it and make some quesadillas with it.. the possibilities are endless.... I keep thinking of more things to do with it!!!
reviewed by: Bcope73355 | Jan, 23, 2014
Very greasy/oily: I actually used a paper towel to absorb some of the oil, and still had to much. Also, all we could taste was the mustard. Has promise, but needs tweeking.
reviewed by: jmonk3 | Jan, 19, 2014
I made this dip for a football party and it was a HIT! I only had 2 jalapenos so I substituted grated jalapeno cheese and mixed it with the cheddar. We ate it cold and it was great. Would definitely recommend :)