Chef John’s Baked Jalapeño Popper Dip
Chef John’s Baked Jalapeño Popper Dip
Directions
- In small skillet cook jalapeño peppers in oil over medium-high heat about 1 minute or until softened. Set aside.
- In food processor bowl combine cream cheese, mayonnaise, green chili peppers, cheddar cheese and Monterey Jack cheese. Cover and process until smooth. Transfer to bowl.
- Stir in jalapeño peppers.
- Spoon into shallow 2-quart casserole or 8 x 8 x 2-inch baking dish coated with cooking spray.
- In small bowl stir together the crushed salad wafers, Parmesan cheese and butter. Sprinkle over cheese mixture.
- Bake at 400°F for 15 to 20 minutes or until golden brown.
- Serve with additional salad wafers.
Ingredients
- 4 oz Contigo® Pepper(s), Green Chili , (1 can, drained, chopped)
- 1/2 cup Contigo® Pepper(s), Jalapeño, (about 4 peppers, seeded, finely chopped)
- 1/2 cup Corazo® Cheese, Cheddar, (sharp, shredded)
- 1/2 cup Corazo® Cheese, Monterey Jack, (shredded)
- 1 cup Heritage Ovens® Wafers, Salad, (about 25 crushed)
- 1/2 cup Land O'Lakes® Unsalted Butter, (melted)
- 1 tsp oil, vegetable
- 1/2 cup Raffinato® Cheese Grated, Parmesan
- 16 oz West Creek® Cream Cheese, (softened)
- 1 cup West Creek® Mayonnaise
