Jalapeño Popper Dip
I love dips!!!! I know you’ve heard this before, but I needed to tell you again! In my humble opinion, every favorite food should also be made into dip format so that it can be enjoyed in a variety of ways. I like to use fresh jalapeños in my popper dip to simulate the true popper experience and get that nice fresh flavor that you can’t get from the can. You can keep it mild by removing all of the membrane and seeds from the jalapeños, or if you enjoy a little spice in your life…keep a few of them in. It’s easy, creamy, and oh so cheesy.
Ingredients
- 16 oz. cream cheese (regular, not Neufchatel)
- 1 ½ c. freshly shredded parmesan cheese
- 1 c. mayo
- 2 jalapenos, minced (seeds and membranes removed, see note)
- 4 oz. can chopped green chiles
- ¼ c. freshly shredded Cheddar cheese
- ¼ c. freshly shredded Monterey Jack cheese
- Tortilla chips, for serving
Instructions
- Pureé contents from can of chopped green chilis (including juice) in food processor.
- Using a deep nonstick skillet set on stovetop to medium low, heat cream cheese, parmesan cheese, jalapenos, pureed chilis and mayo. Stir frequently until all of the ingredients are melted and combined.
- Place melted mixture into a greased baking dish and top with Cheddar and Monterey Jack cheeses.
- Set oven to broil and place baking dish on middle rack.
- Broil for a couple of minutes until cheese is every so slightly browned and bubbly.
- Service with tortilla chips.
Notes
- Freshly grating the cheeses is important. The cheese will melt better and will give a creamier texture.
- If you like a spicier dip, simply leave a little bit of the membrane and seeds in the jalapeños.
- I prefer organic yellow corn chips. The courser texture balances nicely with the creaminess of the dip.
