Jalapeño Popper Dip

Ingredients for 3 servings:

• 120 g Cheddar cheese
• 60 g Parmesan
• 300 g cream cheese
• 200 g sour cream
• e.g. salt and pepper
• 60 g jalapeño(s), pickled
• 100 g breadcrumbs
• 1 ½ tbsp Italian seasoning mix
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

First, grate the Cheddar cheese and Parmesan. Then, combine 40g of Parmesan and the Cheddar with the cream cheese and sour cream in a bowl and mix, seasoning with salt and pepper if desired. Remove the jalapeños from the jar, drain well, and then finely chop. Then fold everything into the cheese mixture and divide into several small, ovenproof bowls (see tip). Don’t fill the bowls completely; leave about 1cm free at the edges to allow room for the breadcrumbs. To make the breadcrumbs, combine the breadcrumbs, 20g of Parmesan, and the seasoning mix in a bowl. Heat a pan over medium heat and melt the butter. Once the butter is sizzling, add the breadcrumb mixture and cook until the breadcrumbs are golden brown. Now add the breadcrumbs to the dip and bake everything on the middle rack at 200°C for 20 minutes. Tip: As I mentioned at the end of the video, the dip freezes perfectly. After thawing, simply stir everything together and continue processing as described above. Have fun trying it out, NatürlichLecker