Remember those Jalapeno Poppers I made for Cade? Well I only fried up a few and then still had leftover jalapenos and cream cheese, so a few days later when there was a big game I decided to surprise him with Jalapeno Popper Dip, and he pretty much loved it. At the end of the night (we were at a friend’s house) when I tossed the rest before heading home he wasn’t super happy. But come on, there was like maybe two scoops left. That’s nothing! I didn’t want to deal with a dirty pan in the car. But silly me, I should have known better than to not offer him the last bite. And I’ll be honest I would be the same way if it had been my queso fundido chorizo dip. My gosh I love that stuff. What is it about cheese that totally hits the spot for me? My kids really don’t care about cheese at all unless it’s on pizza. And I swear that means something is wrong in their heads.
I see parents everywhere feeding their kids cheese and they just gobble it up but that just hasn’t caught on for our kiddos. And I’m pretty much determined to make it happen. Annnnd now back to the jalapeno popper dip. It’s gooey, spicy and it has a buttery bread crumb topping. In other words, it’s every jalapeno popper lover’s dream. Make it, love it, pin it.
Are Jalapeno Peppers Red or Green?
If left on the plant, or sometimes even after picked, Jalapeno peppers will turn red.
So red jalapeños are older than green jalapeños.
The red ones can be pretty hot, especially if they have a lot of striations, but they are also sweeter than the green.
What Is Jalapeno Poppers?
Poppers are Jalapeño peppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat, breaded and deep fried.
Why Do You Need To Seed Jalapeno Peppers?
Jalapeno pepper seeds hold much of the “heat” in the pepper.
They are seeded so that they are not so hot.
If you like very hot peppers, you can leave the seeds.
Jalapeno Popper Dip
- 8 Ounces Cream Cheese, softened
- 3 Jalapenos
- Olive oil
- 2 1/4 Cups Cheddar cheese, grated
- 1/2 Cup Panko Bread Crumbs
- 1 tablespoon butter
- Heat the oven to 450 degrees.
- Place the peppers on a baking sheet and drizzle with olive oil.
- Toss to coat and then bake for 15 minutes or until the peppers are softened.
- Dice and seed the pepper and allow to cool slightly.
- Mix the peppers, cream cheese and cheese and spread into a skillet.
- In a small nonstick skillet over medium heat, add the butter until melted and then stir in bread crumbs.
- Stir occasionally or until golden brown.
- Turn the oven to 375 and bake for 10 to 15 minutes or until bubbly.
Amount Per Serving:Calories: 156 Saturated Fat: 0g Cholesterol: 36.2mg Sodium: 0mg Carbohydrates: 3.4g Fiber: 0.3g Sugar: 0.4g Protein: 8.1g