Gluten Free: Jalapeño-Popper Dip

Gluten Free: Jalapeño-Popper Dip, originally uploaded by Kate Chan.

Okay…. so I’ve been on a baking and cooking spree lately. I swear my Mom inspires me to get things moving and done – I’m so glad she and my Dad have been here for Christmas/New Year’s with us! We – especially Zoe – is SO lucky to have time with them. It’s been great!

In the last two weeks, I’ve been making flat breads, poppy seed bread, the best gingersnap cookies (rivaling my grandma’s I’ve been told!), some killer rolled sponge cake (comes together SO fast, I made it for our dinner party last night AFTER everyone ate!), and my own version of Chebe bread – or “Pao de quejo”. Really, I’ve saved myself some serious cash not buying mixes this winter even though at first, I was quite tempted. My energy is coming back now, which is quite helpful! (I’ve been sick for several weeks without the energy to do much at all. It’s nice to be pulled back in to the kitchen.)

On New Year’s Eve, my Chicklet was baptized at a family home with her “Aunt Molly” (really, my sister’s sister-in-law, if you follow that) who is a Pastor. It was so much fun. We got together for dinner, games, etc. My mom and I were in charge of dips and appetizers. Between the two of us, we brought several dips and quite a few other munchies. Oh, it was fun. But as usual, I made a HUGE amount of food and we ended up using this dip for sandwiches on Pao-de-quejo (cheese bread/”Chebe” bread) the next day…. and finally finished eating at our “Leftover Smash” dinner party last night. (We served tortilla soup and everyone brought their leftovers to share… LOL – it was great fun and now we’ve all gotten rid of whatever needed to be eaten. Perfect!)

I’m going to share this dip recipe as I think it will become part of the traditional rounds in the family. It’s perfect – and will surely make it to the next SuperBowl Party in February. Since I made WAY too much, I’m listing the recipe as HALF of what I made. So, don’t be afraid that you will have to throw your own Leftover Smash, unless you want to, of course. 🙂

Gluten Free Jalapeño – Popper Dip
8 ounces of whipped cream cheese (or whip your own to make it lighter)
4 ounces fire-roasted, diced green chiles
2 ounces (or more) diced jalapeño
1 – 2 cloves of crushed, minced garlic (or more, to taste)
1 Tablespoon Pasilla Chile Powder (less if you are using regular chile powder! Pasilla is much less hot)
2 Tablespoons dried minced onion
1 teaspoon lime juice
2 teaspoons dried green onion


  1. Mix together all ingredients.
  2. Taste! Adjust seasoning as needed.
  3. Set in refrigerator for at least an hour (if you have the time) for the flavors to really come together.
  4. Stir and serve.

Serve with Gluten-free bread/crackers or corn chips. (We even loved it on the veggies from the veggie tray!)



  1. Hi Kate!

    I love your website!
    How about sharing your recipe for your version of Chebe bread with us? I love Chebe bread, but all these mixes get to be expensive.
    The chicklet is absolutely adorable!

    • You bet! I will post the Cheese-Bread recipe soon. I have another post upccoming too – for that sponge cake I mention as well. Thanks for asking!

  2. Congratulations on the baptism and successful party! I have been following along with you for a short time now and am so grateful for you kitchen creativity! I look forward to learning from you in the coming year 🙂

  3. Oh, this dip looks fabulous! I know a lot of family members who would love it. I’m going to try it at the next family get-together. Thanks for sharing.

  4. This looks wonderful! I’m doing a bit of a low-carb thing since I can’t eat gluten anyway to take off the last twenty pounds or so…I’ll save this for a special occasion!

  5. Ohh, this dip looks yummy!! I can’t wait to try it!!

    Your New Years sounded wonderful!! 🙂

  6. This would be EXCELLENT with Beanitos — gluten free black bean or pinto bean chips. Sounds like a crucial combo!

  7. yum! I made this and I warmed it in the microwave a little and it was fantastic! I didn’t have fresh jalapenos on hand but, I used some gluten-free jarred ones I had on hand. This is so delicious…I had to force myself to share. 🙂

  8. This sounds delicious! Would you mind telling me the brand of Pasilla Chile Powder you used? I googled it but I’m not sure which one of the ones that came up is gluten free. Thanks!


  1. […] biscuits for my parents who had never had them before. As the bread baked, I laid out the leftover Jalapeño Popper dip, some ham and turkey slices, some sprouts and spinach, some cucumber slices etc. Basically whatever […]

  2. […] also had good luck with a couple recipes I tried at Gluten Free Gobsmacked. Both the Jalapeno Popper Dip and the Cheese Bread turned out even better than I was hoping. I’ll do a complete review of […]

  3. […] to make our hamburger night even better, I also made Kate’s Jalapeño-Popper Dip. This recipe I didn’t follow as strictly as I should have, but I didn’t have all of the […]

  4. […] Jalapeno-Popper Dip from Gluten Free Gobsmacked […]

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