As written, this recipe is NOT spicy at all. Which makes it a crowd-pleaser. Because the ribs and seeds are removed from the jalapeno, you get those crunchy bits of pepper throughout but there’s no heat. If you’d like a bit of heat, use canned diced jalapenos instead of fresh jalapenos! This will save you prep time and add that signature spicy flavor. You can typically buy hot or mild diced jalapenos, so be sure to read the package! You could also use jarred pickled jalapenos and dice them yourself.

You can make this jalapeno popper dip ahead of time. This dip can be assembled up to 5 days in advance and stored in the fridge. Before baking, let the dip sit out on the counter for about an hour or so to come back to room temperature. Then bake according to the recipe directions, keeping in mind that you may need to add a bit of additional baking time to account for the cold dip.

The best way to test and see if the dip is baked through and warm in the middle is to insert a butter knife into the center of the dip for a few seconds, then remove and carefully touch it to see if it’s warm or not. If it’s warm/hot, then you know that the dip is fully cooked and everything is warmed through all the way to the middle.