Jalapeños Popper Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 120 g cheddar cheese
- 60 g parmesan cheese
- 300 g cream cheese
- 200 g sour cream
- salt and pepper
- 60 g jalapeños, pickled
- 100 g breadcrumbs
- 1 ½ tablespoon spice mix, Italian
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- First grate the cheddar cheese and parmesan. Then put 40 g of parmesan and the cheddar with the cream cheese and sour cream together in a bowl and stir, seasoning with salt and pepper if necessary.
- Now take the jalapeños out of the glass, drain and then finely chop. Then fold everything into the cheese mixture and divide it into several small, fireproof bowls (see tip). Do not fill the bowls completely, leave about 1 cm free on the edge so that you can then fill in the breadcrumbs.
- For the breadcrumbs, mix the breadcrumbs, 20 g Parmesan and the spice mixture in a bowl. Then heat a pan on medium heat and melt the butter in it. As soon as the butter sizzles, add the breadcrumb mixture and sear it until the crumbs are golden brown.
- Now put the crumbs on the dip and then bake everything at 200 ° C for 20 minutes on the middle rack.
- Tip: As I said at the end of the video, you can freeze the dip super, simply stir everything after thawing and process it as described above.
- Have fun copying, of course delicious
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