Jalapeño Popper Dip
User Reviews
4.9
32 reviews
Excellent
Jalapeño Popper Dip
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This easy jalapeño popper dip is a delicious party appetizer or game day snack! This warm, creamy, cheesy dip is fantastic with tortilla chips.
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Ingredients
- 3 jalapeno pepper 2 left whole, 1 sliced in half crosswise
- 1 garlic unpeeled, clove
- 1½ cups Greek yogurt thick, whole milk
- 1 teaspoon onion powder
- 1 teaspoon salt plus more for sprinkling, sea salt
- smoked paprika heaping 1/4 teaspoon
- ½ cup panko breadcrumbs
- 1½ teaspoons extra-virgin olive oil plus more for drizzling
- ½ cup cheddar cheese grated sharp
- chives for garnish, chopped
- tortilla chips for serving
Instructions
- Preheat the oven broiler and line a baking sheet with foil. Place the 2 whole jalapeños and 1 of the jalapeño halves on the baking sheet. Drizzle with olive oil and sprinkle with salt. Wrap the garlic clove in a piece of foil with a drizzle of olive oil and place on the baking sheet. Broil for 10 to 15 minutes, or until the jalapeños are soft and blistering.
- Remove from the oven and set aside to cool. When the jalapeños are cool to the touch, use your hands (wearing gloves, if desired) to peel and remove the loose skin. Slice the peppers in half and remove the seeds and membranes. Finely chop the peppers. Remove the garlic from its papers and use the back of a chef’s knife to mash it into a paste.
- In a medium bowl, stir together the yogurt, onion powder, salt, smoked paprika, garlic, and roasted jalapeños.
- In a small bowl, toss the panko with the olive oil. Transfer the yogurt mixture to a small skillet or baking dish, top with the cheese, and sprinkle with the panko. Broil for 1 to 5 minutes, or until the topping is golden brown. The timing will depend on your broiler.
- Remove from the oven. Thinly slice the remaining jalapeño half and sprinkle the slices over the dip. Top with chives and serve with tortilla chips.
Notes
- *We like Fage or Chobani in this recipe.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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