Creamy, cheesy and with a nice kick of heat from jalapeños, this Jalapeño Popper Dip is the stuff that snack monsters dream of!
While most recipes are made using fresh jalapeños, I make mine with canned because I find that the slight tang of pickled jalapeños is perfect to cut through the richness of the creamy dip. Serving it in a bread bowl is optional. Skip it if you want to avoid a brawl when everyone fights over who gets the dip soaked crust – arguably the BEST part!!
Jalapeno Popper Dip
My very favourite recipes are those with Food Memories, and this one is my latest and greatest one, concocted after my last trip to the States last month.
Food blogging as a job is somewhat unique. You can roll out of bed and work all day in your PJ’s. You can work from anywhere. It’s thoroughly unglamorous and my kitchen starts every day nice and clean but my 11 am looks like a war zone.
And your colleagues, your friends you work with, learn from and network with, they are everywhere, all around this big wide world. Isn’t the internet a wonderful thing? 🙂
But on the flip side, no matter how advanced technology gets, it will never replace meeting people in real life. I firmly believe that, and that’s why I’ve come out from behind my keyboard and made the effort to meet other food bloggers in person.
My first foray into this was when I organised a food bloggers conference in LA in November 2015. And then I went back to LA last month to spend time with friends and also for a small gathering of professional bloggers from Canada and across America.
Say HI to my friends, Meggan from Culinary Hill, Jen from Carlsbad Cravings, Holly from Spend With Pennies, Rachael from Eazy Peazy Meals and Chelsea from Chelsea’s Messy Kitchen!
Our gathering was hosted by a wonderful resort in LA called Terranea Resort. There are not enough words to tell you how amazing our experience was. Luxury accomodation yet a “home away from home” feel. Impeccable, friendly service. Set right on the coast and feels like a private tropical escape, and yet it’s just 15 miles from LAX.
And the FOOD!!! The food, the food, the food! Everything from fine dining to the casual coffee shop, we couldn’t get enough of it! (We certainly tried though 🙂 )
If a picture can say a thousand words, then videos can say a million. And rather than littering this post with gazillions of photos, I’ve put together a little video!
So. Much. GREAT. FOOD!!! I can honestly say that it is rare to spend 4 days at a resort and say that there was not a single bite that I didn’t love (and there were many bites of many things!).
But when it came to recreating one thing when I got home that would remind me always of my time at Terranea, there was no contention: this Jalapeño Popper Dip.
For this cheese loving, snack obsessed Carb Monster, it was a winner from the first bite. It’s warm and cheesy with a little kick of heat from chopped up pieces of Jalapeño. It’s basically a dip form of Jalapeño Poppers (jalapeños stuffed with cream cheese, coated with breadcrumbs then deep fried. SO GOOD!!!).
As you can see from the photo above, the Terranea version is a bit orange which I suspect is from American Cheddar Cheese which is more orange than yellow (which is what we have here in Australia). Also, I wanted to make mine with a cream cheese base which bakes up beautifully because I wanted to bake mine in the bread bowl WITH a panko breadcrumb topping. For the full Jalapeño Popper experience, I feel a breadcrumb topping is essential!
Have you got a version of Jalapeño Popper Dip? I would love to hear about yours, if you do!! I must say, I really enjoyed hearing about everyone’s take on Chili / Chilli Con Carne and the different ways you serve it. Thank you to everyone who joined in the conversation. 🙂
Hope you have a wonderful weekend! Oh – and for those in the States, HAPPY 4TH OF JULY! – Nagi x
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Jalapeno Popper Dip
Ingredients
Dip
- 6 oz / 180g Philadelphia cream cheese , at room temperature
- 1/3 cup mayonnaise
- 1/2 cup sour cream
- 1/2 tsp cumin powder
- 1/2 tsp each onion powder and garlic powder (or 1 tsp of one of these)
- 3/4 cup grated cheddar cheese (or tasty, Monterey Jack or other flavoured cheese)
- 3/4 cup grated Mozzarella Cheese
- 3/4 - 1 cup canned jalapeños , drained and finely chopped
- 1/2 tsp salt
- Pepper
Bread & Topping
- 1 Cob Bread (round loaf 25cm / 10" diameter) (optional)
- 1 tbsp butter , melted
- 1/2 cup panko breadcrumbs
Instructions
- Preheat oven to 180C/350F.
- Cut the top off the bread, use a small knife to cut a ring and pull out the bread to form a bowl (leaving a 1cm / 1/2" border/crust). Place bread on foil.
- Mix together cream cheese, mayonnaise and sour cream. Add remaining Dip ingredients, mix combine. Pour into bread bowl.
- Mix together butter and panko. Sprinkle over top of dip.
- Wrap bread in foil. Bake for 30 minutes, then roll foil edges down and bake for a further 10 to 15 minutes until the panko is golden, the dip is bubbling and the bread is golden (insert knife into centre to ensure it is hot). (Note 1)
- Serve with corn chips and the bread pulled out of the bread bowl (cut into chunks. Toasting is optional)
Recipe Notes:
Nutrition Information:
Life of Dozer: I spy with my little eye…..
PS When I go on holidays, Dozer gets a holiday too. He stays with a Golden Retriever boarder. He lives like a king, has the run of the house, “his” spot under the dining table (clever boy), and sleeps in front of the fireplace. I receive daily reports that there are no signs of depression or any evidence that he misses me at all. 🙂 This is his clan!
I was not compensated for this post, however, Terranea Resort provided us with complimentary accommodation and some meals to experience their resort. I am under no contractual or other obligation to provide a favourable opinion about my experience at Terranea Resort. As you can see in the video, I had an incredible time and I wanted to share my experience with you!!
Nagi! The pictures of Dozer and his boarding buddies are tooooo cute – they made my week! Oh how I’d love to spend some time surrounded by all of the Goldies. You are such an amazing fur parent – his vacation stay sounded so nice!
Every weekend at Bayview Beach in Sydney’s northern beaches, 7.30am. It’s like a golden retriever convention, I kid you not!!!
Oh that Jalapeño Popper Dip recipe looks decadent! And meeting other bloggers is the best. I just met a blogger in Vienna who is from there originally but lives in Peru…but she was that at the same time then I. Hope we meet one day!
Isn’t it cool when we break down the cyber-walls!!! I hope we meet one day too!!!! 🙂
This looks AMAZING Nagi! I`m thinking it`s going to be a perfect addition to a 4th of July BBQ I`m having tomorrow! As always, thanks for the great posts!
Awww, thank you so much Tez! I do hope you enjoy it! N x
This dip is amazing Nagi. Honestly, your recipes are just delicious. I’ll be making this over the weekend…it’s what dreams are made of 🙂
Oooh, I hope you do Jem!!! This is SO YUM!!!!! N x
What are the chips that you have to dip with?
Hi Denise! I just use plain corn chips 🙂 I got round ones from Harris Farm markets, but normally I just use Doritos or other plain corn chips from the supermarket! N x
Now I wish my friends were having their annual 4th of July BBQ. We’re skipping this year because too many people are traveling or otherwise unable to attend. This would have been the perfect appetizer. The Labor Day BBQ is on, though, so I’ll make it then (unless I am already in Boston with Rebecca). What is cob bread, though?
My son-in-law has had a few conferences at Terranea and raved about it. You were so lucky to get comped there!
We WERE lucky Marlene! Very honoured!!! Oooh, I wish I could be in the states for Labor Day one year! I want to attend a BBQ! 🙂 N x
July 4th is a better time to come, I think. And I”m sure you Aussies do a damn good BBQ spread as well!
We DO!!! But I want to see all the madness of a 4th of July!! 🙂
I always love an unusual dip….especially if it’s easy to make. Here’s one that is always a favorite in Kansas City.
Pepper Jelly Dip
2 c. chopped pecans
2c. shredded cheddar cheese
10-12 green onions (include stems)
1 -2 tbl. of mayonnaise
5 oz jalapeno pepper jelly
Chop pecans, chop green onions and add shredded cheddar cheese. mix and then moisten with mayonnaise. use a little at a time
so you just have enough to bind a little. Mix well. Refrigerate for at least several hours.
Right before serving, stir in pepper jelly and mix well. Again, just mix a little at a time until you have right consistency. Serve with firm crackers or Frito Scoops.
If a small group start off with half of the recipe as it makes quite a lot. I prefer the Fritos Scoops but don’t know if they’re available in Oz.
Oooh! I have NEVER tried that before but YUM, I already know I will love it! Thank you so much for sharing that Patti! I really think I need to do an epic dip round up, where I get everyone to share their favourite dips, then I write them all out in a big post!!! What do you think? I LOVE dips, I am SUCH a dip fiend!!!! N x
In my perfect world, the two food groups would be dips and desserts. If only I were in charge!!
The pepper jelly dip went quickly at today’s July 4th party…as always. It’s almost not a dip as it’s pretty solid…hence the Fritos Scoops or firm crackers.
Patti
BA HA HA!!!! Similar to my world – it will be dips / cheese and BREAD!!!
Don’t forget pasta!!
And I have always threatened to write a cookbook about the two real food groups. I would title it “If It Doesn’t Have Chocolate It Must Need Garlic” because what food wouldn’t be better with either chocolate or garlic??
OMG YES!!!! I love love LOVE THAT cookbook title! And it is SO true. I have hundreds of recipes on this site and I can count the savoury recipes that don’t have garlic in it on one hand! (Actually….umm….I honestly can’t think of any off the top of my head!!)
And for us in Canada. Happy Canada Day.
Carole, I just looked it up, I didn’t know!! HAPPY CANADA DAY! I just put it in my diary so I don’t forget next year 🙂 N x
Okay at first when I saw this, I wanted to bury you in the desert because of all the bread and chips (that carb count must only include the panko and not the bread or chips), but then I remembered pork rinds. So, this will be perfect for me. I’ll make them in my 6 ounce ramikens, top with crushed pork rinds and scoop with pork rinds. I can’t wait!! Perfect midnight snack since candy has been voted off my island. I actually will use cream cheese and white cheddar which is all I ever buy. Yellow or orange cheddar is artificially colored (not a bad thing..just a fun fact).
BA HA HA!!! I know what you mean!!! I gave this whole thing to the homeless man, telling him I cannot have it in my house!!!! PS I did suspect your orange cheddar was artificially coloured…..yet it seems so NORMAL! YUM to pork rinds!
Now diagnosed with celiac disease so can’t do the bread bowl. But this is what I do in a bowl. addictive. You can find my gluten free recipes and links to ABC TV appearances on gluten free cooking with oonagh on fb.
JALAPEÑO POPPER DIP
Last summer, my son stuffed some raw jalapeños with cream cheese with bacon added and then grilled them. I liked the flavor of the added bacon so made a dip. The amount of jalapeño I used gives just a nice kick without runny nose and burning lips or tongue. But be warned, not all jalapeño’s are created equal, they do vary in heat so the heat factor could change from one time to the next. And remember that the dip will get spicier as it is allowed to sit and the spiciness percolates through the dip. This is nowhere near hot enough for even a 5-alarm chili lover but plenty of people will still find it too hot. I find it just the happy medium. Also since jalapenos do vary in heat factor, it is an easier way of deciding on heat factor.
After I came up with this I saw a show where a chef roasted, halved and then filled jalapenos with cream cheese to serve. I thought that would be a pain to do, but it did look very dramatic.
1 small onion, peeled and finely chopped
2 cloves of garlic, peeled and finely crushed
6 slices of bacon, scissored into very thin slices – I used pre-cooked for laziness, or fresh Jones Cherrywood or Oscar Meyer center cut, don’t use fake stuff, it stays hard.
1 tbsp olive oil – oil is not necessary if you use raw bacon, which stays softer than pre-cooked bacon – your choice
8 oz cream cheese, lite is fine or the new Greek yogurt blended with cream cheese
10 slices of ‘Casa Fiesta’ nacho sliced jalapeño’s from a 4 oz can. This is roughly one tablespoon of chopped jalapeño’s. Slices from other brands can be a different size so could be far hotter if you just count slices, so chop and then measure one tablespoon. I then drain and decant rest of can into a container and freeze. Check it’s gluten free each time.
2 tbsp water
¼ c milk or cream or sour cream
salt and pepper to taste
½ c parsley chopped (I like the extra burst of color from fresh parsley.)
chopped cilantro – optional – husband hates
1. In microwave or small saucepan gently cook onions, garlic and bacon until onions are totally soft and cooked.
2. Stir in cream cheese
3. Either very finely chop jalapeño’s or put water plus jalapeño’s in small food processor and pulse until jalapeño’s are very finely chopped which spreads the heat factor out better. I do not like getting a chunk of jalapeño in my tooth.
4. Stir into cream cheese mix, with milk, parsley and salt and pepper to taste. Since onions etc are cooked, taste mix at this stage and see if it is reasonably hot. Then you can add more to your taste. If dip is too spicy hot then you can add some more cream cheese to mild it down. Flavor will develop a bit more as it sits in fridge.
5. I like to leave mix to sit for a few hours or make a day in advance of party. Then, you can either nuke dip in microwave until hot (minute or so) or place in oven proof dish and bake at 350* for about 20 minutes until bubbling. Sprinkle with cilantro on top if you want and serve with tortilla chips and a spoon.
Wow Oonagh, that looks incredible!!! Much fancier than mine! N x
Yummy to the poppers. Can this dish be made in a baking dish if you don’t have the bread? I am sure it could be but want the experts advice. LOL Your vacation looked so wonderful. What a lovely resort.
Hi Beth! It really WAS incredible!!! Yes it can be baked in a dish, thanks for the question, I will add that into the recipe now! N x
This is so unfair!! Unfair that I want to make that appetizers and knowing I can’t because I would eat the whole thing. Yep!! I wouldn’t share. We just bought a dozen jalapeños to smoke them ( on the grill). And then we are making chipotles in adobo sauce. We always like having them on hand. And you girls are having way too much fun in California to be called a business luncheon. You’re supposed to be morose and bored 🙂 Have a great weekend.
Woah, hang on, you make your own chipotles in adobo???
Oh my goodness!!! I am SWOONING (S*W*O*O*N*I*N*G!!!!) over that video. I enjoyed watching you girls having fun SO much! Especially loved seeing you and Meggan together!
You’re absolutely right about food blogging being a unique job.
I love that you posted this hugely American recipe, too – SWOON again!
OMG we had SO MUCH FUN!!!!! Come home Helen, we’ll have our own girlie trip!! N x
Hi Nagi! What a fabulous resort and the food…! You always manage to have such great “working” vacations! I need to make this dip soon! Did you serve the scooped out bread as a dipper? I make bacon wrapped poppers that can be baked or grilled (we both know bacon makes everything better!).
I forgot to put the bread in the photo!! I definitely did NOT throw it out 🙂 I actually gave this to the homeless man, he loved it!!! PS bacon wrapped poppers – YUM!! So you forgo the breading?
Hi Nagi! I do forgo the breading, find that wrapping them in bacon is so much more satisfying! And I hate frying!! I do these on a sheet pan lined with foil and topped with a rack so the bacon gets nice and crispy or on the grill (gotta watch them a little closer). PS sending you a package on Tuesday….PO isn’t open tomorrow as it’s the 4th! 🙂
Oh Dorothy!!! You’re so sweet, thank you! But truly, postage to Australia is quite expensive so please don’t worry if it is, remember I will BE THERE next year! (You have to tell me WHEN!!!) Can’t wait to give Bacon Wrapped Jalapeños a go!! 🙂
OMG – am I ever making this dish this weekend! I love, love, love jalapeno poppers and I love bread bowl dips so this is a dream combination for me!
Loved seeing you having such a wonderful time in LA and glad to see your gorgeous doggy has a great time while you are away!
Thanks so much for your wonderful recipes Nagi – I always look forward to them!
Te he he – you sound like ME!! I have such a weakness for bread bowl dips!!! N x