Recipe courtesy of Jeff Mauro
Cheddar Jalapeño Popper Dip
Getting reviews...
- Level: Intermediate
- Total: 55 min (includes cooling time)
- Active: 40 min
- Yield: 6 to 8 servings (4 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- 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
Don’t be afraid to up the amount of roasted jalapeño in this. My theory is, the more spicy a dish is, the longer it lasts. Ya know?
- Level: Intermediate
- Total: 55 min (includes cooling time)
- Active: 40 min
- Yield: 6 to 8 servings (4 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- 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
Ingredients
Chive Panko Breadcrumb Topping:
Popper Dip:
Fried Tortillas:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a deep-fry thermometer- For the chive panko breadcrumb topping: Heat a 12-inch skillet to medium-low heat.
- Add the butter and gently melt until foaming. Add the panko breadcrumbs and saute until just golden, about 3 minutes. Take off heat and toss with the fresh chives. Season with salt and pepper.
- For the popper dip: Set the oven to broil with an oven rack positioned in the middle of the oven.
- Toss the fresh jalapeños with the olive oil, salt and pepper and lay skin-side up on a baking sheet. Broil on the middle rack until the skin is well charred, 9 to 10 minutes. Set aside to cool.
- Place the roasted jalapeños, cream cheese, sour cream and granulated garlic in a food processor. Pulse until whipped, about 10 times. Add the Cheddar and pickled jalapeños. Pulse until everything is coarsely chopped, 5 to 8 times. Season to taste with salt and pepper, then give it one more pulse.
- Scoop out into a shallow serving dish and smooth out with a rubber spatula. Coat the entire top with the toasted chive crumbs.
- For the fried tortilla chips: Preheat the oil to 350 degrees F in a Dutch oven fitted with a deep-fry thermometer.
- Cut the tortillas into 8 wedges each. Fry until golden brown, 1 to 2 minutes. Season with salt and drain on a wire rack.
- Serve the dip with the tortilla chips and crudités.
