Jalapeño Popper Dip
Ingredients
The dip
-
3
pieces
jalapeño peppers
-
1
clove
garlic
-
1½
cups
thick whole milk Greek yogurt
-
1
teaspoon
onion powder
-
1
teaspoon
sea salt
-
¼
teaspoon
smoked paprika
The topping
-
½
cup
panko breadcrumbs
-
1½
teaspoons
extra-virgin olive oil
-
½
cup
grated sharp cheddar cheese
-
to taste
none
chopped chives
For serving
-
to taste
none
tortilla chips
Instructions
- Preheat the oven broiler and line a baking sheet with foil.
- Place 2 whole jalapeños and 1 half jalapeño on the baking sheet, drizzle with olive oil, and sprinkle with salt.
- Wrap the garlic clove in foil with olive oil and add it to the baking sheet.
- Broil for 10 to 15 minutes until the jalapeños are soft and blistering.
- Once cool, peel the skin off the jalapeños, remove seeds, and finely chop them.
- Mash the roasted garlic into a paste.
- In a medium bowl, combine the yogurt, onion powder, salt, smoked paprika, garlic, and roasted jalapeños.
- In a small bowl, toss the panko with olive oil.
- Transfer the yogurt mixture to a baking dish, top with cheddar cheese, and sprinkle with panko.
- Broil for 1 to 5 minutes until the topping is golden brown.
- Garnish with sliced jalapeño and chives, and serve warm with tortilla chips.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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