Recipe courtesy of Mary Berg
Baked Chipotle Jalapeño Popper Dip
Getting reviews...
- Level: Intermediate
- Total: 45 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 507
- Total Fat
- 43 g
- Saturated Fat
- 12 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 47 mg
- Sodium
- 579 mg
Baked Chipotle Jalapeño Popper Dip is a must-try at your next pub night, with a crunchy toasted topping, served up with fried pita chips!
- Level: Intermediate
- Total: 45 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 507
- Total Fat
- 43 g
- Saturated Fat
- 12 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 47 mg
- Sodium
- 579 mg
Ingredients
Dip:
To Serve:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the dip: Preheat your oven to 425 degrees F and place a cast-iron skillet or oven-safe pan over medium heat.
- Add 1 tablespoon of the olive oil into the skillet along with the onion; season with salt. Cook, stirring occasionally, until softened and lightly golden, 5 to 6 minutes. Stir in the garlic, cook for another 30 seconds to 1 minute, then whisk in the milk followed by the cream cheese. Lower the heat to medium low and cook until the cream cheese melts.
- Meanwhile, finely chop the chipotle in adobo into a chunky puree using a knife or a small food processor. Whisk the chipotle puree into the cream cheese mixture along with the Cheddar, pickled jalapeños, Worcestershire and lemon juice.
- In a small bowl, toss the panko with the remaining 2 tablespoons olive oil and season with salt. Scatter the panko over the dip and bake until bubbling and golden brown on top, 20 to 25 minutes.
- For serving: Meanwhile, cut each pita into 8 wedges. Pour about 1/2 inch (1 centimeter) of canola oil into a large heavy-bottomed pot such as a Dutch oven or cast-iron skillet and place over medium heat. When the oil is hot and bubbles form around a wooden spoon when submerged in the oil, add the pita in batches and fry, flipping once, until golden on both sides. Transfer the pita onto a rack-lined baking sheet and continue frying until all are crisp and golden brown. Scatter the hot pitas with the oregano and salt.
- Allow the pitas and dip to cool slightly, then serve.
Cook’s Note
If you do not want to fry the pita triangles, you can bake them in the oven at 400 degrees F, flipping halfway through, for 8 to 10 minutes or in an air fryer at 400 degrees F for about 5 minutes.
