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Appetizers | |
| 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 | |
| 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. | |
Unrated | |
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