Wednesday, February 12, 2014

Horseradish Jalapeno Popper Dip

Horseradish Jalapeno Popper Dip

Lately I have been in a little bit of a dream-land imagining all the ways to use horseradish.  Totally weird, yes.  I don’t really love horseradish but my love for wasabi has somewhat made me a believer in horseradish.  My mother-in-law makes a really incredible shepherd’s pie and puts horseradish in the mashed potatoes.  I really can’t eat shepherd’s pie without it now.

So while I have always believed that I was not really a horseradish fan, I think that I am figuring out that that is quite the opposite of the truth.  I actually do like the stuff and I’m slowly learning to love it.

Horseradish Jalapeno Popper Dip

Proof: I added it to my jalapeno popper dip!  On our flight to the Dominican a couple weeks ago we got to watch a little TV.  I watched (duh!) Food Network and caught an episode of Sandwich King.  First of all, that dude is hilarious.  Second, he made a sampler platter sub sandwich.  Like a sampler platter with jalapeno poppers and mozzarella sticks.  And he (brilliantly) added horseradish to the jalapeno poppers.

I wiped the drool away from my chin and immediately made a note to play around with this flavor combination and this jalapeno popper dip was one of the first recipes I made after vacation.  Super simple and sooo flavorful.  The beauty of it is that you can adjust the amount of jalapenos and the amount of horseradish for your tastes.  This one is a major crowd-pleaser!

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Horseradish Jalapeno Popper Dip

Yield: 2 cups

Total Time: 30 min

Creamy, cheesy and horseradish-y jalapeno popper dip topped with golden brown buttery breadcrumbs.

Ingredients:

8 ounces cream cheese, room temperature
1 cup sour cream
1 cup mozzarella cheese
1/2 cup (about 3 large/5 small) jalapenos, finely diced (seeds & veins removed)
1 green onion, chopped
2 Tbs. horseradish (more or less to taste)
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1 Tbs. butter
1/4 cup panko breadcrumbs

Directions:

Preheat the oven to 400 degrees. Mix the cream cheese, sour cream, mozzarella, jalapenos, green onion, horseradish, garlic powder, pepper and salt and stir until well-blended. Add the mixture to a small baking dish.

Place the baking dish in the oven, uncovered and bake to heat through, about 20 minutes.
Meanwhile, melt the butter in a small pan. Add the breadcrumbs and stir often until the breadcrumbs are golden brown. Add a small pinch of salt and remove from the heat.
After the dip has baked for 20 minutes, add the breadcrumbs to the top and bake for another 10 minutes.

Serve with crackers or tortilla chips.

Horseradish Jalapeno Popper Dip

 

15 Responses to “Horseradish Jalapeno Popper Dip”

  1. #
    JulieD — February 12, 2014 @ 7:32 am

    This looks amazing, cassie!!!

  2. #
    Bev @ Bev Cooks — February 12, 2014 @ 8:54 am

    DONE.

  3. #
    Lauren @ Climbing Grier Mountain — February 12, 2014 @ 8:55 am

    And yes X bazillion! I love jalapeño and horseradish!

  4. #
    Erin | The Law Student's Wife — February 12, 2014 @ 9:34 am

    The Sandwich King is just adorable. He reminds me of the goofy cousin I wish I had. I’m in a similar phase with horseradishing it up-just added it over a meaty pasta last week, and it was amazing!

  5. #
    Courtney @ Neighborfood — February 12, 2014 @ 11:28 am

    I’ve always been hesitant about horseradish too, but my husband puts it on everything so I’m slowly coming around. I’d love to try it in more dishes like this!

  6. #
    Laura (Tutti Dolci) — February 12, 2014 @ 2:00 pm

    I could make a meal out of this dip, love the bread crumb topping!

  7. #
    Stephanie @ Girl Versus Dough — February 12, 2014 @ 5:18 pm

    Oooooh I LOVE horseradish but don’t use it nearly often enough. Love the idea of putting it in dip!

  8. #
    Joanne — February 12, 2014 @ 6:20 pm

    I am a HUGE wasabi lover…so I guess that means I also love horseradish? I don’t think I’ve actually ever had it on its own! This dip needs to change that.

  9. #
    Georgia @ The Comfort of Cooking — February 13, 2014 @ 3:57 pm

    OH, I could easily make this dinner! What a mouthwatering dip, Cassie!

  10. #
    DessertForTwo — February 13, 2014 @ 5:26 pm

    Lately, I’ve been OBSESSED with spicy things. I don’t know what’s gotten into me. I’ve been through an entire jar of the chile-garlic hot sauce from the Chinese store. So good. Now horseradish is next on my list!!

  11. #
    Joanie @ ZagLeft — February 14, 2014 @ 9:54 am

    This dip sounds wonderful! I could totally eat the whole bowl, I’m sure. Have fun on your trip to New Orleans. I grew up there and miss it, especially this time of year. Make sure to visit Angelo Brocato’s Italian Bakery on Carrolton Ave. for the most delicious cannolis and gelato (I’m not kidding, they’re the best!), John Besh’s Restaurant in the Fairmont Hotel, Dominica and if you like oysters, check out Acme Oyster Bar in the French Quarter. Have fun and thanks for sharing this recipe.

  12. #
    Aggie — February 14, 2014 @ 11:06 am

    I really enjoy horseradish but never use it! I love the idea of putting in mashed potatoes for shepherds pie! And I love it in this dip been more, looks incredible Cassie!

  13. #
    Jackie {The Beeroness} — February 14, 2014 @ 11:57 am

    Oh my! I want to put that on everything. Plus that would go really well with a super hoppy IPA.

  14. #
    Paula – bell’alimento — February 14, 2014 @ 9:57 pm

    I must try this very soon! Sounds amazing!

  15. #
    A. Ruthie-- iHeartRuthie.com — February 25, 2014 @ 11:05 am

    i love your site! I just followed your social media sites : ) And this recipe is getting made this week. :) xoxo

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