Deconstructed Jalapeño Popper Dip Recipes
JALAPENO POPPER DIP
Here's a fantastic way to deliver all that blazing jalapeno popper taste without the work. Whenever I bring this jalapeno popper dip recipe to a party, I'm always asked for the recipe. Serve with corn chips, tortilla chips or butter crackers. -Jennifer Wilke, Collinsville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.
Nutrition Facts : Calories 245 calories, Fat 24g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 322mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
DECONSTRUCTED JALAPENO POPPERS BALLS
My favorite part of a jalapeno popper was always the cream crease and the fried breading. This recipe is super easy and lets the cream cheese play a bigger role. **Please note the preparation time is mostly chilling time. Confession, I am a huge wimp when it comes to hot food and as this recipe is written, it's a little more spicy than I'd prefer. But with fewer peppers you lose a lot of the flavor. If you love heat, you can add more jalapenos or use fresh instead of jarred which are usually much hotter. I serve with a mild salsa and ranch dip, both go well with flavors and texture.
Provided by emilylh28
Categories Spicy
Time 2h5m
Yield 18 balls
Number Of Ingredients 5
Steps:
- Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference).
- Refrigerate at least 30 minutes to an hour.
- Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture.
- Beat the two eggs in a shallow bowl.
- Dip each coated ball into the egg and then roll again in the breadcrumbs.
- Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up.
- Refrigerate the finished balls for at least another hour, up to overnight.
- Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out.
- They hold up best if you let them sit for a couple minutes before eating.
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