Today I am sharing one of my favorite appetizers – jalapeno popper dip. Holy delicious. This one is a real crowd pleaser.
Jalapeno Popper Dip Recipe
There’s so much to love about this zippy recipe. The cheese provides a nice creamy base, while the bread crumbs and chopped jalapenos provide substance and texture. BUT. Hands down my favorite part of this recipe is the ability to turn the spicy heat up or down depending on your audience.
The key to adjusting heat is the jalapeno seeds. The more seeds you include, the spicier the jalapeno dip is. I am a spice wimp. Really. I generally take out all of the seeds when making this jalapeno popper dip recipe – without the seeds t cooks up mild enough for your most “discerning” pallets (i.e. the little kids).
You could use diced jalapenos from a can as well. I don’t love the mushy texture they have, so I’ve only ever made it with fresh jalapenos.
I like to serve this dip with tortilla chips and it makes a great taster when you’re serving tacos. If your taste runs a bit more traditional, omit the Mexican seasoning and serve it up with sliced baguette bread.
Ingredients
- Four diced jalapenos (one to two four ounce cans)
- 1 small bunch chives
- 1 8 oz. package cream cheese, softened
- 1 c. sour cream
- 2 c. shredded cheddar cheese
- 3/4 c. parmesan cheese
- 1 c. bread crumbs
- 1 tblsp. Mexican seasoning
- 4 tblsp. butter, melted
Instructions
- Heat oven to 350 degrees.
- Dice jalapeno peppers and chives and set aside.
- Mix cream cheese and sour cream together with a mixer. Add shredded and parmesan cheese and mix thoroughly. Add jalapenos and chives to the cheese mix.
- Move cheese mixture to an oven safe dish and spread evenly.
- Mix bread crumbs and Mexican spices.
- Spread bread crumb mixture over the top of cheese mixture. Top with melted butter.
- Heat in oven until cheese is soft and bread crumbs are lightly toasted.
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