Mexican Street Style Jalapeño Dip.
Quick to make, totally delicious, and fun to serve...a wonderful appetizer for spring and summertime!
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- ½-2 teaspoons cayenne pepper, to your taste
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 poblano pepper, chopped
- 2-4 jalapeños
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 6 ounces cream cheese, at room temperature
- ⅓ cup sour cream
- 4 tablespoons salted butter
- ⅓ cup olive oil mayo or plain Greek yogurt
- 2 tablespoons fresh lime juice
- ¾ cup crumbled cotija cheese
- ¼ cup fresh cilantro chopped
- Roast the jalapeños. Preheat the broiler to high. Place 1 or 2 whole jalapeños on a small sheet pan. Broil for 3-5 minutes, rotating the peppers 2-3 times, until charred all over. Let cool, then thinly slice/chop. Set aside until serving.
- Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the poblano pepper, 1-2 chopped jalapeños (seeded if desired), garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the peppers are softened, 5 minutes.
- Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.
- In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
- Mix the mayo and lime juice with a pinch of salt. Spoon the dip into a bowl. Top with roasted jalapeños and drizzle the mayo and spicy butter over the peppers. Sprinkle with cheese and cilantro. Serve with chips for scooping!
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