Jalapeño Popper Dip
This jalapeño popper dip is creamy and delicious. This is the perfect quick appetizer for Game Day or any fun get together.
Servings: 4
Cost: $9
Ingredients
- 1 teaspoon olive oil
- 2 jalapeños diced
- 3 cloves garlic peeled and diced
- 2 (8-ounce) packages of cream cheese at room temperature
- 1 cup mayonnaise
- 2 green onions thinly sliced
- 2 1/4 cups shredded mozzarella divided
- 1/2 teaspoon kosher salt
- 2 tablespoons crispy jalapeños
- 1/4 cup crispy onions
Instructions
- Preheat oven to 350 degrees. To a small skillet, set over medium heat, add the olive oil. When warm, add the jalapeños and garlic and cook until slightly softened, about 2 to 3 minutes.
- To a medium bowl, add the cream cheese and mayonnaise. Beat until combined. Add the cooked jalapeño mixture, green onions, mozzarella and salt. Mix one last time until combined.
- Transfer to a 1 1/2-quart baking dish and smooth out the top. Sprinkle the top with the remaining shredded mozzarella. Bake for 10 minutes, until the top is melty. Remove from the oven and add the crispy jalapeños and onions, crushing them with your hands as you sprinkle them on the top. Transfer back to the oven to bake for an additional 5 minutes.
- Serve with warm slices of bread or chips!
Notes
Tips and Tricks:
- Use panko bread crumbs. If you don't want to use crispy onions and crispy jalapeños, use bread crumbs! I like to toss 1 cup of bread crumbs with a teaspoon or two of melted butter. Add it to the top of the dip and transfer to the oven to bake for an additional 5 to 7 minutes.
Nutrition
Serving: 4g | Calories: 586kcal | Carbohydrates: 3g | Protein: 15g | Fat: 57g | Saturated Fat: 15g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1168mg | Potassium: 99mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 333mg | Iron: 1mg
