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Jalapeno Popper Bread Dipping Oil

Feb 9, 2024 | 0 comments

Serve up this fun twist on jalapeno poppers at your next party or game-day watch party. You can’t go wrong with a quick bread dipping oil – just mix a pile of easy-to-find ingredients with olive oil and serve up with lots of bread to swirl through.

Jalapeno popper bread dipping oil on a blue and white patterned plate.

Whenever I need an appetizer or a little bite to serve with drinks quickly (like when unexpected guests arrive!) there’s a 99% chance I’m turning to bread dipping oil. There just isn’t an appetizer that’s easier or delivers so much for so little effort. The hardest part about this recipe is chopping the jalapenos, and even that only takes about 2 minutes.

And this version, inspired by the flavors in jalapeno poppers (or these gorgeous little jalapeno popper taco cups) is one of the easiest versions you can make. It’s spicy, salty, sweet, zesty and cheesy, and unbeatable when paired with a pile of bread. I love serving this with soft focaccia, rosemary parmesan bread or even these 2 ingredient dough garlic butter dinner rolls.

If you have any leftovers, it’s wonderful as a topper for dips (try it with creamy hummus), drizzled over grilled chicken or tossed through salad as a quick dressing.


Ingredients for jalapeno popper oil laid out and labelled.
  • Olive oil. Good quality, extra virgin olive oil is best.
  • Pickled jalapenos. I LOVE the acidic tang these bring to the oil – they’re a wonderful shortcut ingredient. You can use fresh jalapenos if you like, but I’d only use one as they tend to be a lot spicier than jarred.
  • Cheese. To mimic the creamy, cheesy base of traditional jalapeno poppers, I’ve gone for creamy feta and strong parmesan cheese. Feta is great here because it’s creamy, but doesn’t completely mix into the oil, the way cream cheese would. You could use cheddar or Monterey Jack instead if you like.
  • Honey. This just helps to cut through the richness and spiciness of the jalapenos. It gives you a spicy, salty, sweet plate of deliciousness.
  • Parsley. The parsley brings a little extra freshness to the oil and I find it doesn’t dull in colour as quickly as something like cilantro or basil does. It’s also fairly mild so doesn’t compete with the other strong flavours going on, but complements them well.

How to make it

Chop your jalapenos and parsley, then add your olive oil to a lipped plate or bowl. I like to just use the plate I’m going to serve the oil in, to save washing up. Add the jalapenos, parsley, honey and feta, then grate the parmesan straight onto the plate, along with the lemon zest. Scatter over a little salt, then mix well. That’s it! Serve with a pile of fresh bread and enjoy.

Got a question?

Can I make the oil ahead of time?

Yes! It keeps really well – at least 4 days in the fridge. The parsley should still stay quite green in the oil, but you might notice it dulling slightly. The oil may solidify in the fridge, but it’ll soften up again once you have it at room temperature.

What could I use instead of feta?

Swap the feta for cheddar or Monterey Jack cheese, or even creamy blue cheese.

How spicy is the oil?

It isn’t too spicy, but if you’re worried, halve the amount of jalapenos, then taste the dip and see what you think. You can always go ahead and add more jalapenos if you’d like more heat.

Watch how to make it

Four more dipping oil variations to try

Like this recipe? You might enjoy these party food ideas too

If you make this recipe, I’d love to hear from you! You can leave me a comment below.

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Jalapeno popper bread dipping oil on a blue and white patterned plate.

Jalapeno Popper Bread Dipping Oil

  • Author: Kate Alexandra
  • Total Time: 5 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian


Serve up this fun twist on jalapeno poppers at your next party or game-day watch party. You can’t go wrong with a quick bread dipping oil – just mix a pile of easy-to-find ingredients with olive oil and serve up with lots of bread to swirl through. 


Units Scale
  • 1 cup olive oil
  • 1/2 cup pickled jalapenos, finely chopped
  • 1/2 cup flat-leaf parsley, finely chopped
  • Zest of 1 lemon
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup parmesan, grated
  • 1 teaspoon honey
  • 1 teaspoon flaky sea salt


  1. Mix the oil. Add all your ingredients to a lipped plate or small bowl. Mix well to combine. Taste, then season with a little more salt if you like. PRO TIP: For ease, I like to mix the oil on the plate or bowl I’m going to serve it from.
  2. Serve. Enjoy the oil with your favourite bread – I recommend soft, fluffy focaccia – or you could use sourdough or this lovely rosemary parmesan bread is gorgeous with it.


PREP AHEAD: You can mix the oil 3 – 4 days in advance of serving it – the colour of the parsley may be slightly dull, but it’s not too noticeable. Store it in the fridge, but bring it out of the fridge about 15 minutes before you’d like to serve it, just to take the chill off it. 

INGREDIENT NOTES: The oil isn’t too spicy, but if you’re worried, start with 1/4 cup of jalapenos, taste it, and then add more if you’d like to. It’s always much easier to add more, rather than having to try and take them away. You could swap the parsley for cilantro, thyme, oregano or basil if you like. Use cheddar or Monterey Jack in place of the parmesan and feta if you prefer.

  • Prep Time: 5
  • Category: appetizers
  • Method: no cook
  • Cuisine: american


  • Serving Size: 2 tablespoons

Keywords: jalapeno popper dip


I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.





This e-book includes my absolute favourite fakeaway recipes (popular takeaway dishes you can make at home!)

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