Food & Cooking Recipes Appetizers Jalapeño Popper Dip Be the first to rate & review! By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on March 11, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Yield: 6 to 8 Serves Taking a cue from the creamy, spicy flavors of jalapeño poppers, this dip is sinfully good and blissfully easy. Just mix a few of the roasted chiles with room-temperature cream cheese, cheddar cheese, sour cream, garlic powder, and drained jarred pimientos, then slide it all into the oven until the casserole dish bubbles. Ingredients 4 jalapeños (5 ounces) 8 ounces cream cheese, room temperature ½ cup sour cream 1 cup shredded mild cheddar (4 ounces) 1 jar (4 ounces) pimientos, drained 1 ½ teaspoons kosher salt (we use Diamond Crystal) ½ teaspoon garlic powder ½ cup panko breadcrumbs ¼ cup chopped fresh parsley 1 tablespoon extra-virgin olive oil Sweet-potato chips and crudités, such as carrots, celery sticks, blanched cauliflower florets, and cucumber spears Directions Preheat broiler with rack 6 inches from heating element. Place jalapeños on a rimmed baking sheet. Broil, flipping once, until charred all over, 6 to 8 minutes. Transfer to a bowl, cover, and let stand 10 minutes. Remove and discard skins, stems, and seeds from chiles; transfer to a food processor with cream cheese, sour cream, cheddar, pimientos, salt, and garlic powder. Purée until smooth; pour into a 1-quart ovenproof baking dish. Switch oven to 375°F. Combine panko, parsley, and oil; sprinkle over dip. Bake until golden and warmed through, 15 to 20 minutes. Serve immediately with chips and crudités. Johnny Miller Rate it Print