I love jalapeño poppers, except I hate to make them. Why? Well, they are time consuming. But the biggest issue is the need for gloves, which I never have. So I once cored out 30+ jalapeños once and my hands felt fine. I thought ‘jeeze these recipes that suggest gloves are by dumb people who forget to wash their hands and then touch their eyes!’ But soon my hands started to itch. Then burn, then burn really badly. In the end my hands hurt for 3 days. No joke. Lesson learned. Jalapeño-1 Nicole-0
Why did I just bore you with that stupid story? To prove why you need to make this dip! Don’t waste your time making individual poppers and having to worry about having gloves. Make this dip because it is amazing, easy, and no gloves required. Yes you handle jalapeños, but briefly and the majority of the work involved is with a sharp knife. Take that you burning evil, but amazing, jalapeño!
You may also be asking yourself why there is an onion in this dip since there are no onions in jalapeno poppers. The onion is to add a bit more texture to the dip as well as some sweetness. Onions take on a great flavo
This dip is great for anytime you need to quickly whip up a dip for a movie, game night, to watch a big game, and just because it’s ___day. I buy jalapeños in the summer when they are in season, and cheap, and freeze them. I find that this is a good way of using those frozen jalapeños. The fact that their skin gets a bit wrinkly during the big freeze doesn’t matter because they are just going to be chopped up. So in the summer when you have more peppers than you know what to do with, throw them in a baggy and freeze until that you need a great jalapeño popper dip in a hurry.
Jalapeno Popper Dip
- 1 small onion, chopped
- 2 tablespoons butter
- 2 (8oz) blocks of cream cheese, softened
- 1 cup sour cream
- 1/2 cup of mayonnaise
- 1 cup of shredded cheese (options: montery jack, mozzarella, cheddar, Parmesan)
- 3-4 jalapeños
- panko bread crumbs
- Preheat oven to 350.
- Slice the jalapeños in half, length wise. Remove seeds. Dice the 2 jalapeños.
- In a medium skillet, melt the butter to sauté the chopped onion.
- Combine cream cheese, sour cream, and mayonnaise together in a bowl. Then add the shredded cheese and gently incorporate.
- When the onions are translucent, add the diced jalapeños. Warm the peppers until they are vibrant green color, approximately 2 minutes.
- Add the onions and jalapeños to the cream cheese mixture and mix well.
- Add mixture to oven safe casserole dish, lightly cover with panko bread crumbs. Bake for 30 minutes, or until bread crumbs are golden brown and dip is bubbly.