What Makes This Recipe So Good
Have you ever had Publix jalapeño popper dip? It’s in their deli section, and it’s unbelievably, mind-blowingly, amazingly incredible. Not too hot, not too bland. Seriously, like life-changing good. Unfortunately, we don’t have a Publix anywhere near us (c’mon, Memphis) so if I want that delicious dip on a semi-regular basis, I had to figure out how to recreate it in my kitchen. And now my geographical anguish is your culinary gain! It’s SO, SO easy to make, and super quick. We’re talking less than 15 minutes. There is a little chill time (30-60 minutes minimum, trust me) but that just gives you time to prep anything else you need before the party gets started! Unlike other variations of jalapeño popper dip, this one is served chilled. I love, love, love the way the cool, creamy sour cream & cream cheese pairs with the heat from the jalapeños. OMG. There are so many ways you can serve it, too. If you’re keto, try my bacon chips or hollowed-out jalapeño boats. For you carb-eaters, tortilla chips, buttery crackers, or crostini would all work well! Since there’s no breaded topping, you don’t have to worry about anything getting soggy, which means this is a fantastic make-ahead option. One less thing to do before your house is full of people? Sign me UP. Just keep the prepared dip covered in an airtight container in the fridge and garnish right before serving. It’ll keep up to 5 days, but for best flavors, I wouldn’t make it more than 24 hours in advance.
Key Ingredients
Jalapeños – I prefer using fresh jalapeños here both for flavor and texture. They offset the creaminess of the dish with a mouth-pleasing crisp crunch that the canned jalapeños just don’t provide. If sodium’s a concern, that’s another reason to opt for fresh jalapeños rather than canned or jarred ones, too.Cream Cheese – How do you make cream cheese even better? Whip it! I highly recommend you use a hand mixer with a whisk attachment to whip the cream cheese. It’ll make the cream cheese airy and fluffy, which means it’s even creamier than before.Sour Cream – For a little burst of tangy flavor. You could also use Greek yogurt instead!Cheddar Cheese – Cheddar, sour cream, and jalapeños are a match made in food-pairing HEAVEN. Feel free to use mild, sharp, extra sharp, white cheddar, or a mix! If you’re a big fan of spicy foods, add a little pepperjack, too.
Chef’s Tips
WARNING! If you don’t remove the seeds from the jalapeños before you dice them up, this is going to be a VERY spicy dip! If you’re not sure the best way to deseed a jalapeño, this post from The Kitchn has some great tips. Publix uses jalapeño powder in their dip, and I used it in mine. It might not be available at all grocery stores, though, so don’t panic if you can’t find it – it’s optional! I love to include it because it’s just a fun, interesting ingredient that really adds another layer of flavor. I always recommend buying a block of cheese and shredding it yourself. It’s super easy to do, and you avoid the unnecessary fillers (and carbs) used to prevent clumping in the prepackaged, pre-shredded cheeses.
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