Jeff Mauro's Cheddar Jalapeño Popper Dip | The Kitchen

Don’t be afraid to up the amount of roasted jalapeño in this crowd-pleasing dip! Jeff's theory is, the more spicy a dish is, the longer it lasts! #FoodNetwork #JeffMauro #JalapenoPoppers Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/3CINnp7 Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cheddar Jalapeño Popper Dip Recipe courtesy of Jeff Mauro Level: Intermediate Total: 55 min (includes cooling time) Active: 40 min Yield: 6 to 8 servings (4 1/2 cups) Ingredients Chive Panko Breadcrumb Topping: 4 tablespoons unsalted butter 2 cups panko breadcrumbs 2 tablespoons minced fresh chives Kosher salt and freshly ground black pepper Popper Dip: 6 to 8 jalapeños, cut in half lengthwise, seeds and ribs removed if desired 1 tablespoon olive oil Kosher salt and freshly ground black pepper 16 ounces cream cheese 1 cup sour cream 1/2 teaspoon granulated garlic 2 cups freshly shredded aged yellow Cheddar 1/4 cup pickled jalapeños (mild preferred) Fried Tortillas: Canola oil, for frying 8 small flour tortillas Kosher salt, to taste Crudités, such as carrot sticks, celery sticks, mini cucumbers and radishes, for serving Directions Special equipment: a deep-fry thermometer For the chive panko breadcrumb topping: Heat a 12-inch skillet to medium-low heat. Add the butter and gently melt until foaming. Add the panko breadcrumbs and saute until just golden, about 3 minutes. Take off heat and toss with the fresh chives. Season with salt and pepper. For the popper dip: Set the oven to broil with an oven rack positioned in the middle of the oven. Toss the fresh jalapeños with the olive oil, salt and pepper and lay skin-side up on a baking sheet. Broil on the middle rack until the skin is well charred, 9 to 10 minutes. Set aside to cool. Place the roasted jalapeños, cream cheese, sour cream and granulated garlic in a food processor. Pulse until whipped, about 10 times. Add the Cheddar and pickled jalapeños. Pulse until everything is coarsely chopped, 5 to 8 times. Season to taste with salt and pepper, then give it one more pulse. Scoop out into a shallow serving dish and smooth out with a rubber spatula. Coat the entire top with the toasted chive crumbs. For the fried tortilla chips: Preheat the oil to 350 degrees F in a Dutch oven fitted with a deep-fry thermometer. Cut the tortillas into 8 wedges each. Fry until golden brown, 1 to 2 minutes. Season with salt and drain on a wire rack. Serve the dip with the tortilla chips and crudités. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Jeff Mauro's Cheddar Jalapeño Popper Dip | The Kitchen | Food Network https://youtu.be/sk90X4mln7M