Jalapeño Popper Dip


  • 8 jalapeños, halved and seeded
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 8-ounce blocks cream cheese or Neufchatel cheese, softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1 cup crushed tortilla chips
  • Assorted dippers – veggis, chips, pretzels, whatever you like


Pre-heat a broiler or grill to medium-high.

Toss the jalapeño halves with the EVOO and roast under the broiler or char on the grill until softened and blackened, about 3 minutes per side.

Turn the oven to 400ºF. Let the peppers cool enough to handle them, then chop them up.

In a large mixing bowl, combine the cream cheese, sour cream, half of the cheddar and all of the chopped roasted peppers. Transfer the mixture to a baking dish and top with the remaining shredded cheese and crushed chips. Bake the dip until golden brown and bubbly, 15-18 minutes.

Serve with assorted dippers alongside.

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