Charred Jalapeño Popper Dip
Charred Jalapeño Popper Dip
This Charred Jalapeño Popper dip is so tasty and perfect for summertime! It’s the best thing to make for backyard bbq’s, potlucks or any type of summer gathering. It’s creamy and cheesy; the perfect dip to your chips. The best thing about it? It takes less than an hour to make from start to finish and can even be prepped ahead of time! If you’re too busy the day of your event to make it, you can prepare everything the day before and leave it in the fridge overnight. Just throw it in the oven before serving.
The few ingredients used in this recipe are very simple and easy to find. I always like to use the freshest version of each ingredient for optimal flavour. This dip is both gluten-free and vegetarian when paired with corn tortilla chips; yum. It can be baked in a single baking dish for sharing with multiple people or in individual ramekins if preparing as an appetizer for a small group. Either way, it is sure to be enjoyed by all! Let’s take a closer look at what you will need for this recipe.
The main ingredients:
Jalapeños - Jalapeños are the star of the show here! I used fresh jalapeños and charred them in the oven. You can also bbq them if you don’t want to use your oven during summertime. Keep the seeds or discard them, it’s totally up to you! The dip is very mild and has almost no spice to it when the seeds are removed.
Cream cheese - Cream cheese is the other main ingredient in classic jalapeño poppers. The jalapeños are typically stuffed with cream cheese and then baked. You will need one 8oz block of cream cheese for this recipe.
Sour cream - The sour cream adds another element to the base of the dip. It helps to thin it out a bit while also adding a bit of flavour and acidity. You can also use plain greek yogurt, but it won’t be as creamy as it is with sour cream.
Garlic - You know my love for garlic and I had to include it in this dip! Fresh garlic adds the best flavour, but you can use marinated garlic as well in pinch.
Green onions - Adding a few chopped green onions gives the dip a little more flavour and texture. It also adds a little more green to the dip which I like. Be sure to use the whites of the green onions as well for optimal flavour!
Cheddar cheese - Cheddar cheese and jalapeños pair just as well as cream cheese and jalapeños! I recommend using “sharp” or “old” cheddar cheese for the best flavour results. White cheddar works as well.
Spices - We are keeping it simple with the spices and using a little smoked paprika and salt and pepper. The smoked paprika adds to the mild “charred” flavour that we have going on and salt and pepper, as we all know, are necessary to enhance flavour.
Tortilla chips - My favourite paring for this dip is crunchy corn tortilla chips! Be sure to find non-GMO corn tortilla chips or organic flour tortilla chips.
Enjoy!
Charred Jalapeño Popper Dip
Charred Jalapeño Popper Dip
Ingredients
- 6 large or 7 medium-sized jalapeños
- olive oil, for broiling
- 1 8oz block cream cheese, at room temperature
- 1 cup full-fat sour cream, at room temperature
- 2 garlic cloves, minced
- 2 green onions, finely sliced (including whites)
- 2 cups shredded old cheddar cheese
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- tortilla chips, for serving
Instructions
- Cut the ends off of the jalapeños and slice them in half. If you want the dip to be spicy, leave the seeds. If you want it to be mild, discard the seeds.
- Lay them on a sheet pan, drizzle with olive oil and put in the oven on low broil for 15-18 minutes or until charred.
- Wash your hands thoroughly with soap and water.
- In a stand mixer or medium-sized mixing bowl, beat the cream cheese until fluffy. If it's still too firm, microwave for 30 seconds. Add the sour cream and mix again until combined.
- Add the minced garlic, green onions, 1 1/4 cups shredded cheddar cheese, paprika, salt and pepper and mix until combined.
- Finely chop the jalapeños and add them to the dip. Mix until combined.
- Preheat the oven to 375F.
- Transfer the dip to a small baking dish or divide among mini ramekins and top with the remaining 3/4 cup shredded cheddar cheese.
- Bake for 15-20 minutes if using small ramekins or 20-25 minutes if using one baking dish. If desired, switch to high broil at the end for 1-2 minutes to make the cheese bubbly and golden.
- Serve hot with tortilla chips and enjoy!