Jalapeño Popper Creamy Dip (Print Version)
Charred jalapeños and creamy cheese blend under a crisp panko crust, perfect for dipping with chips or crunchy crudités.
# Ingredients:
→ Main Ingredients
01 -
4 jalapeños (5 ounces)
02 -
8 ounces cream cheese, room temperature
03 -
½ cup sour cream
04 -
1 cup shredded mild cheddar (4 ounces)
05 -
1 jar (4 ounces) pimientos, drained
06 -
1 ½ teaspoons kosher salt
07 -
½ teaspoon garlic powder
→ Topping
08 -
½ cup panko breadcrumbs
09 -
¼ cup chopped fresh parsley
10 -
1 tablespoon extra-virgin olive oil
→ Serving Accompaniments
11 -
Sweet-potato chips
12 -
Crudités (carrots, celery sticks, blanched cauliflower florets, cucumber spears)
# Steps:
01 -
Preheat broiler with rack 6 inches below the heating element. Place jalapeños on a rimmed baking sheet and broil, flipping once, until charred all over, approximately 6 to 8 minutes. Transfer to a bowl, cover, and let stand for 10 minutes.
02 -
Remove and discard the skins, stems, and seeds from the roasted jalapeños. Place them into a food processor.
03 -
Add cream cheese, sour cream, shredded cheddar, pimientos, kosher salt, and garlic powder to the food processor with the jalapeños. Puree until smooth.
04 -
Pour the blended mixture into a 1-quart ovenproof baking dish and smooth the surface.
05 -
Switch oven to 375°F. In a small bowl, combine panko breadcrumbs, chopped parsley, and olive oil. Sprinkle evenly over the dip.
06 -
Bake in the preheated oven until the topping is golden and the dip is heated through, approximately 15 to 20 minutes. Serve immediately with chips and crudités.