Cheddar Jalapeo Popper Dip
- Difficulty: Intermediate
- Servings: 6 to 8 servings (about 4 1/2 cups)
- Nutritional Information per Serving (1 of 8):
- Calories: 884
- Total Fat: 76 g
- Saturated Fat: 27 g
- Carbohydrates: 36 g
- Dietary Fiber: 2 g
- Sugar: 5 g
- Protein: 17 g
- Cholesterol: 122 mg
- Sodium: 700 mg
- Time: 55 minutes total (includes cooling time)
- Active Prep Time: 40 minutes
Crank up the roasted jalapeos for extra heatthis fiery dip will linger in your memory long after the last bite!
Cook Mode (keeps your screen awake while you create this crowd-pleaser)
Special Equipment:
- Deep-fry thermometer
Chive Panko Breadcrumb Topping:
- 4 tablespoons unsalted butter
- 2 cups panko breadcrumbs
- 2 tablespoons fresh chives, minced
- Kosher salt and freshly ground black pepper to taste
Popper Dip Ingredients:
- 6 to 8 jalapeos, halved lengthwise, seeds and ribs removed if preferred
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 16 ounces cream cheese
- 1 cup sour cream
- 1/2 teaspoon granulated garlic
- 2 cups freshly shredded aged yellow cheddar
- 1/4 cup pickled jalapeos (use mild for less heat)
Fried Tortillas:
- Canola oil, for frying
- 8 small flour tortillas
- Kosher salt, to taste
- Crudits such as carrot sticks, celery sticks, mini cucumbers, and radishes, for serving
- Prepare the chive panko topping: Heat a 12-inch skillet over medium-low. Melt butter until foamy, add panko, and stir until golden, about 3 minutes. Off heat, toss with chives; season with salt and pepper. This crunchy crown elevates every scoop!
- Prepare the popper dip: Broil rack in middle position. Toss jalapeos with oil, salt, and pepper; arrange skin-side up on a baking sheet. Char under broiler, 9-10 minutes. Cool slightly.
- In a food processor, pulse roasted jalapeos, cream cheese, sour cream, and garlic about 10 times until whipped. Add cheddar and pickled jalapeos; pulse 5-8 times for coarse texture. Season and pulse once more. Smooth perfection awaits!
- Spread dip into a shallow serving dish. Blanket entirely with toasted panko for irresistible contrast.
- Make the fried tortillas: Heat oil to 350F in a Dutch oven using thermometer. Cut tortillas into 8 wedges; fry in batches until golden, 1-2 minutes. Drain on rack; salt generously. Crispy vessels for your masterpiece!
- Serve hot with tortilla chips and crisp crudits. Watch it vanishpure party magic!
