Spicy, cheesy Jalapeño Popper Dip made with roasted jalapeños, three cheeses, and Garlic Herb seasoning. An easy, crowd-pleasing appetizer that’s creamy, bubbly, and full of flavor.
We love jalapeño poppers, but the thought of stuffing each pepper individually seemed daunting to me. Maybe this is the lazy way out, but it sure is tasty!
Start with 6 large jalapeños, one cup each of sour cream, shredded cheddar, shredded monterey jack and 8 ounces of cream cheese
The jalapeños need to be roasted so I’m going to throw them on a burner until the skin is slightly charred and blistered
You can also blister the peppers on a sheet pan in the oven under the broiler
Cut each pepper in half lengthwise, scrape off the charred skin and the seeds
Dice into small pieces
Add the three cheeses, sour cream, The Spice Apothecary’s Garlic Herb Blend and roasted jalapeños to the bowl of a mixer
Mix until just combined
Melt 2 tablespoons of butter and toss in one cup of crushed tortilla chips
This topping adds a great crunch!
Spoon the cheese-pepper mixture into a baking dish and sprinkle with the buttered tortillas
Top with a few slices of raw jalapeño for garnish
Bake in a 375 F degree oven for 15 – 20 minutes until the dip is bubbly and the topping is slightly browned
Serve up with your favorite chips and wait for the party invites to roll on in!
Enjoy!
Simply Sunday's ~ Jalapeño Popper Dip
Ingredients
6 large jalapeños
1 cup sour cream
1 cup shredded cheddar
1 cup shredded monterey jack
8 ounces of cream cheese
1 teaspoon of The Spice Apothecary’s Garlic Herb Blend
2 tablespoons of butter
1 cup of crushed tortilla chips
Directions
Preheat oven to 375 F
Roast the jalapeños on a burner until the skin is slightly charred and blistered; cut each pepper in half lengthwise, scrape off the charred skin and the seeds; dice into small pieces
Add the three cheeses, sour cream, Garlic Herb Blend and roasted jalapeños to the bowl of a mixer; mix until just combined
Melt 2 tablespoons of butter and add in one cup of crushed tortilla chips
Spoon the cheese-pepper mixture into a baking dish and sprinkle with the buttered tortillas
Top with a few slices of raw jalapeño for garnish
Bake in a 375 F oven for 15 – 20 minutes until the dip is bubbly and the topping is slightly browned
Serve up with your favorite chips
Tools used to make this recipe
Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate, Clear
KitchenAid Professional 600 Series 6 Quart
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