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Nutrition Facts
Serving Size 49 g
(Approx. 20 Servings)
Amount Per Serving
Calories 150 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 280 mg 12%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 4 g
Vitamin A 4% Iron 0%
Vitamin C 8% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Wildfire Jalapeño Popper Dip

Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
20  People


Recipe makes 20 Servings

16 Oz cream cheese
1/2 cup(s) mayonnaise
7 Oz green chiles
1/2 cup(s) H-E-B Habanero Jack Shredded Cheese, divided use
1/2 cup(s) Parmesan cheese, divided use
2 1/2 Oz fully cooked bacon pieces
3 small fresh jalapeño peppers, 1 split in half, 2 seeded and finely diced
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Preheat oven to 350°F.
Place cream cheese in 9 x 11-inch baking dish and put in oven 5 minutes to soften.
Remove cream cheese from oven and add mayonnaise, green chiles, 1/4 cup habanero cheese, 1/4 cup Parmesan cheese, bacon and diced jalapeños in baking dish; mix to combine.
Top with remaining habanero and Parmesan cheeses and halved jalapeños.
Bake uncovered 30 to 40 minutes until cheese is bubbling and slightly browned.
Chef's Note: For an even spicier dip, top with hotter peppers, like habaneros.


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