Stovetop Jalapeno Popper Dip
Creamy Stovetop Jalapeno Popper Dip with light and crispy Baked Tortilla Scoops! This favorite game day snack is loaded with cheesy spicy goodness.
Big things are happening in the Collier house right now… We’ve been traveling quite a bit. In between trips we’ve had nearly every relative we know (or have ever heard about) come visit us this fall. The kids are heavily involved in soccer, cross country, and middle school theater productions. Halloween plans are in the works, as well as a never-ending list of house projects.
Even so, we still make time to sit down to chat, cuddle, and enjoy meals together as a family.
In all this chaos we have to set aside time for each other. I refuse to be one of those families that gets so lost in their business they forget to communicate.
One way we make family time a priority is to limit daily “screen time” and focus on evening meals the kids love.
Sometime these meals are nothing more than a few easy snacks like a great dip, slices of hard salami, and some fresh cut fruit and veggies. “Snack tray” night, as the kids call it, is fun and casual. The perfect setup to get them talking about their day.
A recent addition to the Collier repertoire of snackies is Baked Tortilla Scoops.
Now I’ve made baked wheat tortilla chips plenty of times before. However, after discovering Old El Paso’s new Mini Tortilla Boats, I knew they would make amazing “scoops” for thick creamy dips and toppings.
The shape of each little boat is long and round, great for stuffing mini tacos. If you cut them in half lengthwise, you end up with two tortilla spears with curved tips. Obviously, this is the absolute best shape for dipping.
You can even double-dip (one dip per end) without offending anyone!
Baked Tortilla Scoops are easy to make, ultra crunchy, and much lighter than fried chips.
In fact, you simply spray the tortilla spears with a light coating of oil cooking spray, season them, and bake.
They are fabulous for dipping into all sorts of fall appetizers, but especially this hot creamy Stovetop Jalapeno Popper Dip Recipe.
I love my Stovetop Jalapeno Popper Dip, guys. So much. So so much.
If ever there was a party snack that embodied all that is good and comforting about family time (and game day) it would be this quick spicy cheese dip with bits of jalapeno and green chiles speckled throughout.
Because bake-time is not needed in this recipe, you can whip up a skillet of Jalapeno Popper Dip in just minutes.
Simply shave (grate) jalapeños, garlic, and onion into a skillet and saute for a couple minutes to soften.
Then stir in and melt cream cheese, shredded monterey jack cheese, a bit of mayo, and a can of Old El Paso Chopped Green Chiles.
Although the fresh jalapeños give this dip its heat and “Jalapeno Popper” flavor, the milder green chiles add sweetness and depth so the flavor is multifaceted, instead of flat.
Another benefit of this versatile Stovetop Jalapeno Popper Dip is that is can easily be healthified by using lowfat cream cheese, mayo, and even monterey jack cheese.
So you can dip all you like without a stitch of guilt!
This creamy dreamy Stovetop Jalapeno Popper Dip with Baked Tortilla Scoops is high on the priority list right now. It satisfies cravings without killing your diet, is a sure-thing to take to any party, and helps bring family together.
Stovetop Jalapeno Popper Dip
For the Stovetop Jalapeno Popper Dip:
- For the Baked Tortilla Scoops: Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Using kitchen shears, cut the Old El Paso Mini Tortilla Boats down the middle into two long spears and lay them on the baking sheet. Spray the tortilla pieces with nonstick cooking spray on both sides and lay out in a single layer, with the points facing up. Sprinkle them lightly with smoked paprika, salt and pepper. Bake for 7-10 minutes, until golden around the edges. Then cool.
- Meanwhile, pour the oil in a medium skillet over medium heat. Use a grater to shave the jalapeños, garlic, and onion into small thin pieces. Place in the hot skillet and saute for 3-4 minutes.
- Then add the cream cheese, mayonnaise and chiles to the skillet. Stir and let the cream cheese melt, until all ingredients are combined. Add the shredded cheese and paprika to the mixture and stir until the cheese has melted into the mixture. Salt and pepper to taste and serve warm with the baked tortilla scoops.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: This recipe is sponsored by Old El Paso. All opinions are my own.