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    You are in: Home / Recipes / Jalapeno Popper Spread Recipe
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    Jalapeno Popper Spread

    Jalapeno Popper Spread. Photo by alligirl

    1/3 Photos of Jalapeno Popper Spread

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    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    10 mins

    3 mins

    School Chef's Note:

    Simple to make, only 5 ingredients

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    Serves: 24



    Units: US | Metric


    1. 1
      Drain and dice both peppers.
    2. 2
      Stir together cream cheese and mayannaise in large bowl until smooth.
    3. 3
      Stir in peppers and cheddar cheese.
    4. 4
      Spoon in glass casserole.
    5. 5
      Microwave on high until hot about 3 minutes.

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    Ratings & Reviews:

    • on May 12, 2012


      Delicious - and so easy...I love these kind of recipes. I used a mixture of pepper jack and cheddar cheeses - other than that, made as written. We really enjoyed this and it will be one of my handy recipes for those summer bbqs. Thanks for posting - made for Spring PAC 2012.

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    • on May 06, 2012


      this was a great recipe. i usually have all of the ingredients and make this when we get last minute guests. i usually add 1/2 jar of real bacon bits to the cheese mix and it does add a new dimension to the recipe. thanks for posting this great recipe.

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    • on May 05, 2012


      This was very tasty! I reduced this to 1/4 of the recipe. I mixed in part of the cheddar, added some panko crumbs to the extra cheese and topped the dip. I used my oven, instead of the microwave, as we like a 'crust' on our dips! This summer, I'll definitely use the microwave. YUM! This was really good, and I'll surely be making it again! Thanks for sharing, School Chef!

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    Read All Reviews (9)


    Nutritional Facts for Jalapeno Popper Spread

    Serving Size: 1 (40 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 123.5
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 5.1 g
    Cholesterol 28.3 mg
    Sodium 254.9 mg
    Total Carbohydrate 3.5 g
    Dietary Fiber 0.1 g
    Sugars 1.4 g
    Protein 2.4 g

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