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Jalapeno popper dip with mummy bandages and olive eyes in a cast iron skillet.
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Mummy Jalapeño Popper Dip

Mummy Jalapeño Popper Dip is all wrapped up for Halloween! Cheesy jalapeño popper dip gets topped with golden puff pastry “bandages” and spooky olive eyes for a party appetizer your guests won't stop talking about!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizers, Dips
Cuisine: American
Keyword: Jalapeno Popper Dip, Mummy Dip, Mummy Jalapeno Popper Dip
Servings: 16 servings
Calories: 218kcal
Author: Debi Morgan | Easy Party Dips

Equipment

  • oven safe skillet (or pie plate)
  • hand mixer
  • whisk
  • measuring cups and spoons

Ingredients

For the Dip

  • 16 ounces cream cheese softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 teaspoons jalapeno brine
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper Jack cheese
  • ½ cup pickled jalapenos well drained and finely chopped
  • ½ cup cooked crumbled bacon

For the Topping

  • 1 sheet frozen puff pastry thawed but kept cold
  • 1 large egg
  • 1 teaspoon water
  • 2 black olive slices

Instructions

  • Beat the softened cream cheese, sour cream, mayonnaise, jalapeño brine, garlic powder, and kosher salt until smooth. Fold in the cheddar cheese, pepper Jack cheese, chopped jalapeños, and crumbled bacon until evenly combined.
  • Spread the dip into the prepared dish and smooth the top. Bake for 10 to 12 minutes, until the dip is heated through and the edges are beginning to bubble. The center does not need to be bubbling yet.
  • While the dip bakes, cut the cold puff pastry into strips about ½ to ¾ inch wide. Keep the strips refrigerated until ready to use.
  • Remove the dip from the oven and increase the oven temperature to 400°F. Arrange the puff pastry strips loosely over the hot dip in overlapping directions to resemble mummy bandages. Leave a small opening near the upper portion of the dish for the eyes.
  • Whisk the egg with the water until blended. Brush a thin layer of egg wash over the puff pastry. Bake for 15 to 18 minutes, until the puff pastry is puffed and golden brown and the dip is bubbling around the edges.
  • Remove from the oven and let the dip rest for 5 minutes. Place the black olive slices in the opening between the pastry strips to create the mummy eyes. Serve warm with tortilla chips, crackers, pretzels, toasted baguette slices, or fresh vegetables.
    Step by step photo collage on how to make mummy jalapeno popper dip.

Notes

  • Keep the puff pastry cold: Cold pastry puffs better and creates flaky layers.
  • Drain the jalapeños well: Extra moisture can make the dip watery.
  • Don't overbake the first stage: The dip only needs to be hot around the edges before you add the pastry.
  • Don't cover the entire surface: Leave an opening for the mummy's eyes and arrange the pastry loosely so the dip can bubble through.
  • Let it rest: A 5 minute rest makes the dip easier to serve and gives you time to add the olive eyes.

Nutrition

Serving: 1serving | Calories: 218kcal | Carbohydrates: 3g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 376mg | Potassium: 80mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 623IU | Vitamin C: 0.5mg | Calcium: 144mg | Iron: 0.3mg