Jalapeno Popper Dip

I really love Jalapeno Poppers but sometimes they can be a bit of a pain to make so this dip is the perfect solution! It has all of the flavours of Jalapeno Poppers but is much easier to make – especially when making for a crowd. And what better dip to serve at a party than this – just make sure to warn your guests that it packs a punch! Also it goes without saying (just looking at the list of ingredients!) but I feel obliged to do so since it is so calorific – this is definitely one dip that is not for the calorie conscious which is why it makes the perfect special treat for a party!

250g cream cheese, softened

125g sour cream

115g mozzarella, grated

30g parmesan, grated

1 clove of garlic, crushed

1 jar of jalapenos (pickled), finely chopped

2 fresh jalapenos, finely chopped (de-seeded for a milder dip)

Pinch of salt and freshly ground black pepper

55g Panko bread crumbs

Preheat the oven to 400F/ 200C.

Put the softened cream cheese and sour cream into a medium to large bowl and mix well so that you don't have any lumps. Add the mozzarella, half of the parmesan, the crushed garlic, and the finely chopped jalapenos – both pickled and fresh. Stir well so that everything is well mixed then season with a little salt and some freshly ground black pepper.


Mix the remaining parmesan with the panko breadcrumbs then sprinkle them evenly over the top of the dip.

Put the dip into an oven-proof dish (or alternatively 4 individual dishes) and bake in the oven for 20-25 minutes until the dip is bubbling at the sides and the top is golden brown. Remove from the oven and allow to cool slightly before serving with crackers, bread or crisps (chips) and an ice cold beer or two to help calm your taste buds after eating! This is one seriously addictive little dip that you will love.

I'm also submitting this as a second entry to this month's Sweet Heat Challenge as it is perfect Game Food.