Jalapeño Popper Dip

Name: Jalapeño Popper Dip with Crispy Panko Topping
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: ⅓ cup Panko Breadcrumbs; 2 unit(s) Jalapeño; 1 unit(s) Garlic, cloves; 170 g Tortilla Chips; 6 g Smoked Paprika-Garlic Blend; ½ cup Cheddar Cheese, shredded; 3 unit(s) Cream Cheese; 3 unit(s) Sour Cream; ¼ tsp Salt*; ¼ tsp Pepper*; 1 tbsp Butter*

with Crispy Panko Topping

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Roasted jalapeños, tangy cream cheese, sharp cheddar and a crispy panko topping combine to give you the ultimate party pleasing appetizer. Serve alongside crunchy tortilla chips or dunk your favourite veggie into this gooey, cheesy pre-dinner snack.

Tags:

Veggie

Allergens:

Wheat

•Sulphites

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

/ serving 4 people

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: Wheat, Gluten)

2 unit(s)

Jalapeño

1 unit(s)

Garlic, cloves

170 g

Tortilla Chips

(May contain traces of: Sesame, Milk)

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

3 unit(s)

Cream Cheese

(Contains: Milk)

3 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories450 kcal

Fat31 g

Saturated Fat15 g

Carbohydrate32 g

Sugar2 g

Dietary Fiber3 g

Protein10 g

Cholesterol65 mg

Sodium490 mg

Trans Fat1 g

Potassium250 mg

Calcium250 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Peel garlic.
Add jalapenos and garlic to a piece of tinfoil. Drizzle with 2 tsp oil, then season with salt and pepper. Massage to coat. Close foil over veggies, then roast in the top of the oven for 20 minutes.
Meanwhile, in a medium bowl, melt 1 tbsp butter in the microwave. Add panko, then season with 1/4 tsp smoked paprika garlic blend. Season with salt and pepper. Stir to combine.

Add cream cheese, sour cream and 1/4 tsp smoked-paprika garlic blend to a medium bowl. Season with salt and pepper, then stir until smooth and combined.
When veggies are done roasting, carefully open the foil, then finely chop jalapenos, removing the seeds for less heat.
Mash garlic with the back of a fork to form a paste.
Add cheddar cheese, jalapeños and garlic to the bowl with the cream cheese, then stir to combine.

Scatter tortilla chips on an unlined baking sheet. Bake in the top of the oven for 1-2 minutes until warm.
Transfer dip to a oven-proof baking dish or skillet.
Sprinkle panko mixture over top.
Bake in the middle of the oven for 6-8 min until panko is golden-brown. (TIP: Keep an eye on panko so it doesn't burn!)