This dip is very much inspired by a dip served at a bar in my hometown. I don’t know their particular recipe, but I imagine there are many different variations out there. I’ve made this on a few different occasions, and I’m happy to share my favorite version with you. And good news—it’s REALLY easy to make.
We got to work with Kettle Brand chips on this. You’ll see we’ll be using their Jalapeño chips for the topping on this dip. Very fitting, no? True story: As soon as I saw an email come through that they wanted to work with us, I immediately told Trey he had to make it happen. Kettle chips are my go-to snack! (Salt and Ground Pepper chips, anyone?)
I served this as an appetizer before our Friendsgiving feast this year. I love having an appetizer option just in case the meal ends up taking a bit longer to prepare than I was planning. Although this year I was 15 minutes early. Sigh. I never would have made it in the restaurant world.
Our office wants to let you know that this was tied for favorite dish served at Friendsgiving this year. It’s a good one! This would also be great to serve during a ball game (football or otherwise) or really any casual or semi-casual get together. It’s a crowd-pleaser for sure.
(2) 8-ounce packages cream cheese, softened
1 cup mayo
1/2 cup shredded pepper jack cheese
1/3 cup canned jalapeno peppers, diced
1/4 cup green chilies
1/4 cup grated Parmesan cheese
1 cup Kettle Brand Jalapeño potato chips, crushed
In a large bowl, stir together the first five ingredients listed. This doesn’t have to be perfectly smooth, just mixed well so you’ll get an even distribution of everything in every bite.
Even distribution. That’s important.
I actually made this two days before my event. So I left the potato chips off (sealed in a Ziploc bag) until just before baking. I covered my baking dish with plastic wrap and just tucked it in the refrigerator until I was ready for it.
Bake at 350°F for 30-35 minutes, until the edges begin to bubble a little.
Serve warm alongside some kind of delicious bread. I served mine with pretzel bites, which are just store bought pretzels I cut up and warmed. Easy peasy, and so delicious. Enjoy! xo. Emma
Jalapeño Popper Dip
- 2 8-ounce packages cream cheese, softened
- 1 cup mayo
- 1/2 cup shredded pepper jack cheese
- 1/3 cup canned jalapeno peppers diced
- 1/4 cup green chilies
- 1/4 cup grated Parmesan cheese
- 1 cup Kettle Brand Jalapeño potato chips crushed
- In a large bowl, stir together the first five ingredients listed. This doesn’t have to be perfectly smooth, just mixed well so you’ll get an even distribution of everything in every bite.
- Spoon the mix into a pie pan or an 8″ x 8″ square baking dish. Top with Parmesan cheese and the crushed potato chips.
- Serve warm alongside some kind of delicious bread. I served mine with pretzel bites, which are just store bought pretzels I cut up and warmed. Easy peasy, and so delicious.
Credits// Author: Emma Chapman, Photography: Sarah Rhodes and Emma Chapman. Photos edited with A Beautiful Mess actions.
Original source: https://abeautifulmess.com/jalapeno-popper-dip/