Topped with a sprinkling of buttery cracker crumbs, this creamy, cheesy dip packs all the flavour of a jalapeño popper in every scoop.
What do I need ?
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup Miracle Whip Original Spread
115 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
3 jalapeño peppers, seeded, finely chopped
12 rich round crackers, crushed
1 Tbsp. butter, melted
1 green onion, sliced
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How do I make it ?
Heat oven to 350ºF.
Beat cream cheese and Miracle Whip in medium bowl until blended. Stir in Velveeta and peppers; spread onto bottom of 9-inch pie plate sprayed with cooking spray. Top with combined cracker crumbs and butter.
Bake 20 min. or until heated through.
Top with onions.
Kraft Kitchen Tips!
Serve with additional crackers for dipping.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 4.5 g
Cholesterol 25 mg
Sodium 260 mg
Carbohydrate 5 g
Fibre 0 g
Sugars 2 g
Protein 3 g
18 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.