Try Out Some of My Other Popular Dip Recipes
If you make this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. It’s smooth, creamy, and has just enough of a kick to please a crowd without making anyone break a sweat. It’s fairly similar to one of my favorite recipes - Creamy-Crunchy Jalapeño Popper Dip Recipe - only this is thicker and it isn’t baked. The great thing about it is how quickly you can put this together. The only real work is roasting up your jalapeño peppers, and that isn’t difficult to do! See How to Roast Chili Peppers for more information on that, but the rest of the work is using a food processor. Roast the jalapeños. Just set them onto the burner and turn on the flame. The flames will lick the jalapeno pepper skin, which will char and bubble up. Flip as you roast. Flip the jalapeños with tongs here and there, making sure to get as much of the skins as possible. It should only take 10 minutes or less. Peel off the charred skin. Let them cool enough to handle, then peel off the charred skin. I like to wrap the roasted jalapeño peppers in paper towels to let the skins steam and loosen. A paper or plastic bag works nicely, too. Blend together the ingredients. Chop those wonderful jalapeño peppers up a bit, then toss them into a food processor along with the other ingredients. Process until nice and smooth!
