Jalapeño Popper Dip
- PREP 15min
- COOK 35min
- TOTAL 50min
Everything we love about jalapeño poppers, but made into a dip! Jalapeños vary in spice level, so we have given a range. If your peppers are milder, go for all 9 (or more for extra spice). For baking and serving, use a smaller 1-quart baking dish, a 9-inch pie plate, or a small 8-inch oven-safe skillet.
You Will Need
6 to 9 small jalapeño peppers (depending on how spicy you like it)
1 bunch green onions (about 6), top 2 inches of dark green tops reserved and chopped
8 ounces (227 g) block cream cheese, at room temperature
One 4-ounce can chopped green chiles (mild or hot depending on preference)
¼ cup sour cream
4 ounces sharp Cheddar, shredded (about 1 cup)
4 ounces Monterey Jack or Pepper Jack, shredded (about 1 cup)
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
Tortilla chips, fresh vegetables, crostini, or crackers, for serving
Directions
1Set an oven rack about 4 inches from the broiler. Turn the broiler on. Place the jalapeños and the whole green onions on a baking sheet. Broil, turning occasionally, until the peppers’ skins are blackened in spots, 10 to 12 minutes. Remove and let cool covered in a bowl. If the green onions darken more quickly, remove them from the baking sheet early.
2When the peppers are cool enough to handle, peel most of the skins and remove the seeds. For a spicier dip, leave in some or all of the seeds. (If you are sensitive to the oils in the peppers, wear culinary gloves.)
3Finely chop the peeled jalapeños and the broiled green onions.
4Set aside about 2 tablespoons each of the Cheddar and Monterey Jack.
5In a medium bowl, combine the cream cheese, sour cream, remaining Cheddar, remaining Monterey Jack, garlic powder, onion powder, salt, pepper, and the chopped jalapeños and broiled green onions.
6Adjust the oven temperature to 350°F.
7Spread the cream cheese mixture into a small baking dish and top with the reserved cheese. Bake until bubbly, about 20 minutes, then switch back to broil until the top is golden. Remove from the oven and top with the reserved chopped green onion tops. Serve warm.
Adam and Joanne's Tips
- Let any leftover dip cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- To make ahead, assemble the entire dip up to 2 days in advance. Spread it into your baking dish, cover tightly, and refrigerate. When you are ready to serve, bake as directed (you may need to add an extra 5 minutes to the baking time since the dish is starting cold).
- The nutritional information provided are estimates.