Jalapeño "Popper" WHEAT THINS

11  Ratings
  • 15 min prep
  • 57 min total
  • Makes 10 servings, about 2 Tbsp. dip and 10 WHEAT THINS each.

Jalapeño "Popper" WHEAT THINS Recipe


  • 3/4 cup light sour cream
  • 1/4 cup thick and chunky salsa
  • 100 WHEAT THINS Original Snacks (about 3 cups)
  • 2 oz. white cheddar cheese, finely shredded (1/2 cup)
  • 8 fresh jalapeño peppers, each cut into 25 thin slices


  • Heat  oven to 350°F.
  • Mix  sour cream and salsa until blended. Refrigerate until ready to serve.
  • Place  WHEAT THINS in single layer on 2 parchment-covered baking sheets; sprinkle with cheese, being careful to not mound cheese on centers of WHEAT THINS.
  • Top  with peppers.
  • Bake  10 to 12 min. or until golden brown. Cool completely.
  • Serve  with the sour cream mixture.

Recipe Tips

SubstituteSubstitute 1/4 cup finely chopped jalapeño peppers for the sliced peppers.

Make AheadThese tasty snacks can be baked ahead of time. Cool, then store in tightly covered container at room temperature up to 5 days. Prepare dip just before serving with the baked WHEAT THINS. NOTE: If you want to "refresh" the topped WHEAT THINS before serving as directed, place them in a single layer on baking sheet. Bake in 350°F oven 3 to 5 min. or just until crisp.

Make it EasyOmit sour cream and salsa. Serve the topped WHEAT THINS with your favorite party spread or dip.


Nutrition Information

Makes 10 servings, about 2 Tbsp. dip and 10 WHEAT THINS each.

Nutrition per serving:

    • Calories 170 
    • Total fat 8 g
    • Saturated fat 2 g
    • Cholesterol 10 mg
    • Sodium 280 mg
    • Carbohydrate 23 g
    • Dietary fiber 3 g
    • Total sugars 6 g
    •     Includes added sugars 5 g
    • Protein 4 g
    • Vitamin A 8 %DV
    • Vitamin C 8 %DV
    • Vitamin D 0 %DV
    • Calcium 8 %DV
    • Iron 6 %DV
    • Potassium 4 %DV
    • n/a indicates that data is not available

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