Jalapeño Popper Dip Recipe
This is an easy way to enjoy the delicous-ness of Jalapeno Poppers in dip form! A great treat for parties, and easy to make:
INGREDIENTS
1 block cream cheese, softened
1/2 cup sour cream
1 tsp. fresh garlic (or powder)
3 jalapeños, minced
1 1/2 cups cheddar, shredded
1 1/2 cups Monterey Jack, shredded
1 tsp. Cumin (optional)
Fresh Cilantro (to garnish, optional)
Kosher salt
Freshly ground black pepper
DIRECTIONS
Preheat oven to 350º F. In a mixing bowl, stir together cream cheese, sour cream, garlic, cumin, salt, pepper, most of the jalapeños (save some for sprinkling on top), and 1 cup each of cheddar and Monterey Jack cheese.
Transfer to a small oven-safe cast iron skillet or baking dish and top with 1/2 cup each of cheddar and Monterey Jack. Bake until it's hot and bubbly, about 15 to 20 minutes. We also like to broil it at the end to brown the cheese on top.
We like to sprinkle it with some cilantro leaves once done baking (optional, we know some people don't like cilantro, but we LOVE it!!)
Variation: you can also use all sorts of other hot peppers in this recipe, such as Hatch chiles, or super hot peppers like the Carolina Reaper or Trinidad Scorpion if you and your guests like it super spicy!
Enjoy this amazingly spicy Jalapeno Popper Dip with tortilla chips and veggies!
Grow your own Jalapeños for this dip!
Homegrown jalapeños are the best and they're easy to grow. Sandia Seed has several varieties of Jalapeno seeds with different heat levels and colors including our popular new Yellow Jalapeño – and all of them make for a great Jalapeno Popper Dip! Grow some in your garden next year! We also will freeze whole jalapeños during harvest season so that we can pull them out for making this amazing dip come winter.
