Jalapeño Popper Skillet Dip
I used fresh jalapeños and four kinds of cheese (cream cheese, parmesan, cheddar and goat) along with Greek yogurt to lend a little more tanginess and complexity to this spicy dip.
Ingredients
- 2 tablespoons butter divided
- 2 tablespoons panko breadcrumbs
- 2 jalapeños diced, plus 1/2 sliced into rings, for garnish (optional)
- 1 clove garlic minced
- 4 ounces cream cheese room temperature
- 4 ounces goat cheese room temperature
- 4 ounces Greek yogurt room temperature
- 1 cup shredded cheddar
- 1/3 cup parmesan plus 2 tablespoons
- 1/4 cup chopped scallions divided
- Salt and pepper to taste
- 2 tablespoons Pace® Medium Chunky Salsa
Instructions
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Heat oven to 375 degrees. Heat a small cast iron skillet over medium heat. Melt 1 tablespoon of butter, then add panko. Cook, stirring, until panko is golden and crispy. Remove from skillet and set aside.
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Wipe out skillet and add remaining tablespoon of butter. When butter has melted add diced jalapeño and garlic and sauté for about 2 minutes or until softened. Remove from heat.
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In a medium sized bowl combine cream cheese, goat cheese, Greek yogurt, cheddar, 1/3 cup parmesan and 2 tablespoons scallions. Season with salt and pepper and add in cooked jalapeño, mixing until combined.
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Add mixture to the same cast iron skillet, spreading evenly. Top with jalapeño slices (if using), and remaining parmesan and panko. Bake for about 15 minutes or until hot and bubbly. Remove from heat and let cool slightly before serving. Just before serving, top with
Pace®
Medium Chunky Salsa and remaining scallions.