Baked Jalapeno Dip Recipe
Roasted and pickled jalapenos, garlic, onions, cilantro and a blend of cheese. Served piping hot with warm pub chips.
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Ingredients
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Pickled Roasted Jalapeños & Aromatics
Cheese Mixture & Base
Assembly & Garnish
Method
Pickled Roasted Jalapeños & Aromatics
- 1
Roast jalapeños and aromatics
Preheat your broiler or a grill to high. Lightly oil a rimmed sheet pan with 1 tablespoon olive oil. Place the jalapeños, whole garlic cloves (leave skins on), and the halved onion cut-side down on the pan. Broil or grill until the skins are charred and blistered, about 6–10 minutes, turning once so they blister evenly. Remove when blackened in spots and allow to cool slightly.
- 2
Peel and prepare
When cool enough to handle, peel the garlic cloves and discard the papery skins. Peel the charred skin from the jalapeños (you can leave some char if you like). Remove stems and seeds from the jalapeños for milder heat or keep some seeds for more heat. Roughly chop the jalapeños and the roasted onion.
- 3
Make quick-pickle brine
In a small saucepan, combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 teaspoon kosher salt. Bring to a simmer over medium heat until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool for 5 minutes.
- 4
Pickle the veggies
Place the chopped jalapeños, roasted onion, peeled garlic cloves, and 1 cup packed cilantro into a jar or bowl. Pour the warm brine over them so solids are submerged. Let cool to room temperature (about 20 minutes), then cover and refrigerate for at least 30 minutes. Reserve 1/2 cup of the drained pickled jalapeño mixture (including some pickling liquid) for the dip and save the rest for another use.
Cheese Mixture & Base
- 5
- 6
Combine base ingredients
In a medium bowl, beat the softened cream cheese until smooth (use a wooden spoon or electric mixer on low). Add 1 cup sour cream, 1 tablespoon mayonnaise, 1 tablespoon fresh lime juice, 3/4 teaspoon kosher salt, and 1 teaspoon black pepper. Mix until homogenous.
- 7
Add cheeses and jalapeños
Fold in 1 cup shredded sharp cheddar, 1 cup shredded Monterey Jack, and 1 tablespoon grated Parmesan until evenly distributed. Drain the reserved pickled jalapeño mixture lightly (reserve a tablespoon of pickling liquid), chop any larger pieces, and fold about 1/2 cup of the pickled jalapeño/onion/garlic/cilantro mix into the cheese base. If the mixture seems too thick, add up to 1 tablespoon of the reserved pickling liquid to loosen slightly.
Assembly & Bake
- 8
- 9
Bake
Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the dip is bubbly and the top is golden brown in spots. If you want more color, broil for 1–2 minutes at the end—watch carefully to avoid burning.
- 10