WEEKDAYS 1e|12c|p

Jalapeno Popper Dip

The Chew
Servings: 4
15 to 30 min

A tasty dip for any occasion!

  • Ingredients
  • step-by-step directions
Jalapeno Popper Dip
  • 2 slices white bread (cut into 1/4-inch cubes)
  • 1 cup sour cream
  • 1 cup finely shredded yellow cheddar cheese
  • 1 4- ounce can fire roasted green jalapenos
  • 1/2 packet Hidden Valley® Original Ranch® (Dips Mix)
  • pita chips
  • 1 cup grape tomatoes (to serve)
  • 2 Persian cucumbers (cut in 1/2 inch pieces, to serve)
  • 1 bell pepper (cut in 1/2 inch pieces, to serve)
  • 3 stocks of celery (cut in 1/2 inch pieces, to serve)
  • Preheat the oven to 400ºF.
  • On a baking sheet, add bread cubes and place in the oven until golden brown and toasted, about 6-8 minutes. Remove from the oven set aside to cool.
  • In a medium bowl, stir together sour cream, finely shredded yellow cheddar cheese, fire roasted jalapenos, Hidden Valley® Original Ranch® Dips Mix. Remove to a 4X4-inch oven-safe baking dish and bake until cheese has melted and dip has warmed through, about 8-10 minutes.
  • Remove from the oven and garnish with toasted bread crumbs. Serve with pita chips and crudite skewers!
  • To make crudite skewers: Using a bamboo skewer, add the grape tomatoes, diced cucumber, bell pepper, and celery in an alternating pattern.
  • Tip: Prepare the dip ahead of time and freeze until ready to bake for a fresh dip for your party!
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