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