Thursday, January 23, 2014

At Home: Cheesy Baked Jalapeño Popper Dip

Keith picked up a handful of fresh jalapeños from Eastern Market this past weekend and had too many to know what to do with.  They were deep green in color and pretty large in size.  I researched what I could make with them.  This creative Cheesy Baked Jalapeño Popper Dip recipe has the great spicy taste of jalapeño poppers without all the extra work. This dish features four different kinds of cheese and will definitely be the biggest hit at your next party!  Check it out below as another item that What Micky Eats...At Home.


Cheesy Baked Jalapeño Popper Dip (Adapted from Savory Simple)
  • 6 jalapeños, divided
  • 8 oz ricotta cheese
  • 8 oz package cream cheese
  • 2 cups cheddar cheese, shredded
  • ½ teasp garlic powder
  • ½ cup Parmesan cheese, grated
  • ½ cup panko breadcrumbs
  • 1 Tbsp butter, melted

- Preheat oven to 375 degrees.
- Slice one jalapeño into thin rounds for garnish; set aside. Seed and finely dice remaining jalapeños.
- In large bowl, combine ricotta, cream cheese, cheddar, garlic powder and diced jalapeños.
- Spread mixture on bottom of 2-quart baking dish.
- In separate bowl, combine Parmesan, panko breadcrumbs and melted butter; mix to combine.
- Sprinkle breadcrumbs evenly over the dip. Top with reserved jalapeño slices.
- Bake for 30 minutes, or until dip is bubbly.
- Allow to cool at least 5 minutes before serving. Serve with sliced sourdough baguettes, tortilla chips, or crackers.


This is such an easy appetizer to make and it tastes just like jalapeño poppers, but even better! The hardest part of this recipe is not eating it all by yourself.  It was the perfect start to a Mexican themed meal (we also had tacos.)  Be careful when deseeding the jalapeños.  That is where all the heat lays.  Not only can you adjust your spice level by including more or less seeds in the mixture, but you must also be mindful to wash your hands thoroughly after handling.  I made the mistake of wiping my face, and while I avoided my eyes, my nose was stinging for quite awhile!  My jalapeños must have been extra potent, because even my hands were tingling after I washed all the dishes.  Yikes.  Wearing gloves may have been smarter.


Also, as you can see from my pictures, I used white cheddar cheese.  Regular orange cheddar is fine, or even mozzarella - use whatever cheese you want.  Cheddar cheese is just a classic pairing with jalapeños.  I would definitely make this Cheesy Baked Jalapeño Popper Dip again.  It would be great for a Super Bowl or other game day tailgate parties.  Be sure to have beer available to help tame the spice!

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