Mexican Street Style Jalapeño Dip

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
  1. 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.
  2. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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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