Jalapeño Popper Dip. Cheryl's recipe is different. 2 8-ounce pkgs cream cheese, softened 1 cup light mayonnaise ½ of a 4-ounce can diced jalapeno peppers 1 4-ounce can dice green chiles 1 cup grated Parmesan cheese Preheat oven to 375 degrees. In a large bowl, combine cream cheese and mayo; stir until smooth. Stir in undrained chiles and jalapenos. Transfer to a baking dish and top with Parmesan cheese. Bake 30 minutes. Makes 4 cups.