Tuesday, April 15, 2014


This rich and cheesy baked tropical jalapeno
appetizer offers a popping flavor surprise
and is great served with
warm and crispy herb pita chips...
Servings: (10)
Prep: 10 Mins.
Bake: 25 to 30 Mins.


1/3 cup finely chopped yellow onion
2 tablespoons finely chopped jarred sliced pickled jalapeno peppers
3 cloves garlic, minced
1 cup sour cream
½ cup mayonnaise
4 oz. cream cheese, at room temp.
1 cup freshly grated Parmesan cheese
½ cup shredded medium cheddar cheese
1 (9 oz. pkg.) frozen chopped spinach thawed, drained and squeezed dry, then chopped finer
1 (8 oz. can) can crushed pineapple, drained
½ teaspoon old bay seasoning

¼ cup Japanese panko breadcrumbs
¼ cup Parmesan cheese
1 teaspoon smoked paprika

2 slices of jarred pickled jalapenos


Preheat oven to 350 degrees.  Spray a 2-quart (round/square) ovenproof baking dish, and set aside.

In a small skillet over medium heat with a bit of olive oil, saute onion for 2 minutes.  Add the garlic and saute for 30 seconds.

In a medium bowl, combine all the dip ingredients, including the onion/garlic mixture. Spread mixture evenly in the prepared baking dish. 

Mix together the topping ingredients in a small bowl, and sprinkle mixture evenly over dip.

Bake until the sides are bubbling, the cheese has melted and turned golden brown on top, about 25 to 30 minutes. ~ Enjoy!


Click here for Sandras Baked Whole Wheat Herb Pita Chips

Tip:  For spiciness levels of dip, feel free to use the following finely chopped jarred sliced pickled jalapeno pepper amounts as a gauge:
      MILD: 1 tablespoon
      MEDIUM: 2 tablespoons
      HOT: 3 o 4 tablespoons

No comments:

Post a Comment