Jalapeño Popper Dip
This Jalapeño Popper Dip is a fun twist on a classic appetizer, with a creamy, cheesy jalapeño base topped with a fresh honey lime pomegranate relish that adds a little sweetness and crunch to every bite.
Ingredients
Serves 6 people
For the Jalapeño Popper Dip:
- 8 oz whipped cream cheese
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1 fresh jalapeño finely diced (remove seeds for less heat)
- 1/4 cup jarred jalapeños drained and chopped
- 1/3 cup pomegranate arils
- 2 scallions thinly sliced
- Juice of 1/2 lime
- 1 tsp garlic powder
- Salt and freshly cracked black pepper to taste
For the Honey Lime Pomegranate Relish:
- 1/2 cup pomegranate arils
- 1/4 cup fresh cilantro finely chopped
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tbsp extra virgin olive oil
- Salt and freshly cracked black pepper to taste
For serving:
- Chips or veggies
Instructions
- Preheat the oven: Preheat your oven to 375°F and lightly grease a small baking dish or oven-safe skillet.
- Make the dip: Add whipped cream cheese and sour cream to a bowl. Fold in the Parmesan cheese, sharp cheddar, fresh jalapeño, jarred jalapeños, pomegranate arils, scallions, and lime juice. Season with salt and pepper and mix until everything is evenly incorporated.
- Bake the dip: Transfer the mixture to your prepared baking dish and spread into an even layer. Bake uncovered for 20–25 minutes, or until the cheese is melted, the edges are bubbling, and the top is lightly golden.
- Make the pomegranate relish: While the dip bakes, combine the pomegranate arils, chopped cilantro, honey, lime juice, and olive oil in a small bowl. Season with salt and pepper, then gently toss to combine. Set aside until ready to serve.
- Assemble and serve: Remove the dip from the oven and let cool for 3–5 minutes. Spoon the honey lime pomegranate salsa generously over the top, spreading it evenly so you get a little in every bite.
- Serve: Serve warm with chips or veggies for dipping.