Boat Chef: Hoppin’ Jalapeno Popper Dip

Boat Chef: Hoppin’ Jalapeno Popper Dip

Whenever we are invited to a party, people ask us to bring this dip.  Jim loves with with tortilla chips, while I prefer it with a sliced and lightly toasted baguette, but it is delicious on almost anything you put it on. You can take our word for that because we’ve used it to top fish tacos, baked salmon, crab cakes (you can find our recipe here!), burgers, and mixed with macaroni and cheese. And if you try it and come up with your own unique uses, please let us know!

Scroll past the video to see the full recipe.

hoppin jalapeno popper dip
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Hoppin' Jalapeno Popper Dip

This dip will be the hit on any party you bring it to and pairs well with either tortilla chips or a toasted sliced baguette.

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 people
Author lifeatsixknots

Ingredients

  • 4 bricks cream cheese
  • 1 16 oz tub of sour cream
  • 5 jalapenos chopped
  • 1 package shredded cheese We use "Mexican"
  • 1-2 cloves fresh garlic crushed
  • 1.5 cups panko bread crumbs
  • 1.5 tbsp butter melted
  • seasoning of your choice

Instructions

  1. Combine cream cheese and sour cream in a bowl. Mix. 

  2. Add shredded cheese, jalapenos, fresh garlic and seasoning. Mix. 

  3. In a separate bowl, combine panko, melted butter and seasoning to taste. Mix well.

  4. Spread dip in a baking dish. 

  5. Sprinkle with panko mix. 

  6. Bake at 375 degrees for about 25 minutes or until panko has browned a little. 

  7. Serve with tortilla chips, sliced toasted baguette or whatever your heart fancies.

Cheers!

 

 

 

 

life at six knots jalapeno popper dip

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