Fortunately, two cheeses (cream and cheddar) and mayonnaise make this a rich jalapeno dip that pairs well with beer.
Crispy Jalapeño Popper Dip
8 ounces cream cheese, softened
1 cup mayonnaise
1 cup shredded cheddar cheese
2 to 4 tablespoons yellow mustard
1 cup French's Crispy Jalapeños, coarsely crushed and divided
Heat oven to 375 F.
Combine cream cheese, mayonnaise, cheddar cheese, mustard and ¾-cup Jalapeños in 1-quart baking dish.
Bake 20 minutes or until heated through. Top with remaining Jalapeños and bake 2 minutes.
Serve with tortilla chips.
(Recipe from French's)
TASTING NOTES: Mustard flavor pops first and is backed by a burst of mild heat from the crispy jalapeno pieces. If you allow the dip to linger, the cream and cheddar cheese flavors emerge. The mayo bolsters the creamy, rich texture. Jalapeno flavor and heat are minimal compared to most jalapeno poppers.
EQUIPMENT: Baking dish, measuring cup, measuring spoon, hand mixer and beaters.
PRACTICALITY RATING: 3. It takes longer for the cream cheese to soften than it does to make this dish.
COST: $8-$9
HACKS/INSIGHTS: I used about 3 tablespoons of mustard and it became the predominant flavor. Adjust mustard according to your taste for this condiment. I suspect 4 tablespoons of mustard would overpower all other flavors. Eliminating the mustard would rob this dip of a flavor that separates it from spinach-artichoke, Buffalo-chicken, and other similar dips.
Those wanting more jalapeno pop and heat could add finely diced fresh jalapeno. If it's just more heat you're after, add a few dashes of a favored hot sauce.