I first made this dip almost 15 years ago, and it’s still a crowd pleaser each time I make it. The filling is the same one that I put in the jalapeno poppers but this dip is perfect when you want that same flavor but are short on time or need to feed a big group. During this past Thanksgiving, I had to remake this dip twice in both normal and vegan versions as it was such a big hit! Trust me – your crew will love it too!
Ingredients
8 oz cream cheese, softened
½ cup sour cream
1 tbs grated garlic
½ cup Bitchin chipotle sauce or smooth taco sauce
2 tbs chopped cilantro
4-6 fresh jalapenos, diced finely
1 cup shredded cheddar cheese
Optional: 1 tsp taco seasoning, 1 tsp Trader Joe’s everything but the bagel seasoning, ½ tsp hing, 2 tbs chopped green onions
Topping:
½ cup Panko bread crumbs
½ cup shredded cheddar cheese
1 tsp paprika or taco seasoning
Instructions
- Preheat oven to 425F
- Mix all ingredients except the cheddar cheese and jalapenos together using a Kitchenaid mixer or by hand
- Add in cheddar cheese and diced jalapenos and mix well
- Spread mixture into an 8×8 baking dish
- Sprinkle the toppings on top
- Bake 15-20 minutes, or until hot and breadcrumbs are golden brown. Enjoy with tortilla chips, baguette slices, crackers, or veggies
Tags: Chutneys/Sauces/Condiments, Mexican
