What I love about Charred Jalapeño Popper Dip
Fire up your summer gatherings with this bold Charred Jalapeño Popper Dip! Ideal for backyard BBQs, potlucks, or any sunny get-together, this creamy, cheesy dip pairs seamlessly with your favourite chips. Best of all, you can whip it up in under an hour from start to finish. Alternatively, to save time, prepare it the day before, chill it in the fridge overnight, and then simply pop it in the oven before serving for a guaranteed crowd-pleasing hit!
To begin, gather a handful of simple, easy-to-find ingredients for this recipe, and for optimal flavour, choose the freshest versions available. This gluten-free, grain-free, and vegetarian dip explodes with bold taste. For a delightful twist, pair it with organic corn tortilla chips (even though this skips the grain-free vibe)! Next, decide how to serve it: bake it in a single dish to share with a crowd, or for a more intimate touch, portion it into individual ramekins. Either way, everyone will absolutely love it!
Recipe Notes
A few things to keep in mind:
- Jalapeños – To start, you’ll need fresh jalapeños for this dip. For a smoky flavor, you can char them in the oven or, alternatively, grill them on the BBQ. Next, decide whether to keep the seeds or discard them—it’s entirely up to you and your heat preference! For instance, the dip remains mild without the seeds, making it more approachable for all guests.
- Cream cheese – In this recipe, we’re creating a deconstructed version of jalapeño poppers. As a result, you’ll need one 8 ounce block of cream cheese to achieve that rich, creamy texture. I don’t recommend using spreadable cream cheese for this recipe.
- Sour cream – Use full-fat sour cream for this recipe or you can substitute with at least 5% plain Greek yogurt.
- Garlic – Fresh garlic delivers the best flavour, but in a pinch, marinated garlic works well too.
- Green onions – Furthermore, incorporating a few chopped green onions enhances the dip’s flavour and texture. Not only that, but they also add a vibrant green hue, which I particularly enjoy. To maximize flavour, be sure to include the whites of the green onions as well.
- Cheddar cheese – Moving on, cheddar cheese pairs just as wonderfully with jalapeños as cream cheese does! For the best results, I recommend opting for “sharp” or “old” cheddar cheese, as it delivers a bold flavour.
- Tortilla chips – Finally, my favourite pairing for this dip is crunchy corn tortilla chips! To ensure quality, seek out non-GMO corn tortilla chips or, if preferred, organic flour tortilla chips for a delicious dipping experience.
FAQ:
I would say this dip is quite mild with the high dairy content. Cream cheese really tones it down. Plus, if you want to be sure it’s not spicy, just don’t add any of the seeds. Those are what really hold the heat! If you want it more spicy, then add the seeds.
In a pinch, yes you can. The flavour won’t be as intended and you won’t get that charred vibe, but it will still work. Just be sure to really chop them fine (unless you like it chunky) because jarred jalapeños will be firmer than roasted jalapeño peppers too.
Yes. Instead of sour cream, you can opt for plain greek yogurt or plain regular yogurt for a lighter option.
Yes! You can make the dip the day before you want to serve it and store it assembled and covered in the fridge overnight. Then, simply transfer to the oven and bake when you’re ready to serve. Leftover dip can be stored in an air-tight container in the fridge for up to 1 week.
Yes! Grilling certainly works and is even more ideal during summer months. We just don’t have one.
Charred Jalapeno Popper Dip
Equipment
- 1 Stand Mixer or Hand Mixer
- 1 Baking Sheet
- 1 Small Baking Dish or 4 Mini Ramekins
Ingredients
- 6 large jalapeños
- avocado oil for broiling
- 1 (8 ounce) brick cream cheese at room temperature
- 1 cup full-fat sour cream at room temperature
- 2 cloves garlic minced
- 2 green onions finely sliced (including whites)
- 2 cups shredded old or sharp cheddar cheese
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- corn 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. You don't want jalapeño eyes!
- 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!
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