POPPER DIP RECIPES

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JALAPENO POPPER DIP RECIPE: HOW TO MAKE IT



Jalapeno Popper Dip Recipe: How to Make It image

Here's a fantastic way to deliver all that blazing jalapeno popper taste without the work. Whenever I bring this jalapeno popper dip recipe to a party, I'm always asked for the recipe. Serve with corn chips, tortilla chips or butter crackers. —Jennifer Wilke, Collinsville, Illinois

Provided by Taste of Home

Categories     Appetizers

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 16 servings.

Number Of Ingredients 10

2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1/2 cup shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers
1/2 cup shredded Parmesan cheese, divided
1/2 cup seasoned bread crumbs
1 tablespoon olive oil
Sliced green onions, optional
Corn chips, tortilla chips or assorted crackers

Steps:

  • In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.

Nutrition Facts : Calories 245 calories, FatContent 24g fat (9g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 322mg sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.

BEST JALAPEñO POPPER DIP RECIPE - HOW TO MAKE ... - DELISH



Best Jalapeño Popper Dip Recipe - How to Make ... - Delish image

When it comes to party dips, our allegiance is with this super-cheesy, creamy, smoky jalapeño dip. Even people who can't totally handle the heat will love this.

Provided by Lindsay Funston

Categories     gluten-free    nut-free    Super Bowl    appetizers    snack

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6

Number Of Ingredients 10

10

slices bacon

1

(8-oz.) block cream cheese, softened

1/3 c.

mayonnaise

1/3 c.

sour cream

1 tsp.

garlic powder

2

jalapeños, minced

1 1/2 c.

shredded cheddar

1 1/2 c.

shredded Monterey Jack

Kosher salt

Freshly ground black pepper

Steps:

  • Preheat oven to 350º. In a large nonstick skillet over medium heat, cook bacon in batches until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop. In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper. Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining 1/2 cup each of cheddar and Monterey Jack, cooked bacon, and jalapeño. Bake until dip is golden and bubbly, 15 to 20 minutes. (If desired, broil 3 minutes to get cheese extra-golden.) Serve with tortilla chips or baguette slices. In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper. Transfer mixture into a 1-quart baking dish that will fit in Instant Pot. Cover baking dish with foil. Place trivet in the bottom of pot and pour in 1 cup water. Fold a large piece of foil (about 18") into thirds to make a long “sling,” and lower it into pot. Place baking dish on trivet, centered on the foil strip. Fold the strips over the top, but not touching the top. Lock lid and set to Pressure Cook on high for 15 minutes.  Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Using the foil strips and pot holders, carefully remove baking dish.  Preheat oven to broil. Sprinkle top of dip with remaining 1/2 cup each of cheddar and Monterey Jack. Broil until cheese is bubbly and golden, about 3 minutes. Top with remaining cooked bacon and jalapeño and serve warm with tortilla chips or baguette slices.

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