Searching for something with a little south-of-the-border flavor? Featuring an enticing blend of paprika, garlic, and fiery jalapeno, our jalapeno cheddar dip recipe isn’t for the faint of heart. Our recipe makes four to six servings, making it an ideal appetizer for family events, tailgate parties, or casual get-togethers. Once you dive into this dip, you won’t be able to stop! Please share our recipe with your friends, family and loved ones. We can’t wait to hear their thoughts about it!
Everybody loves a good cheddar dip recipe. We’re confident that our recipe will be popular in your home. You’ll need plenty of Cabot Seriously Sharp Cheddar to make the dip, along with some cauliflower, water, Greek-style yogurt, spinach, garlic powder, paprika, salt and, of course, jalapeno! When you’re slicing up the jalapeno, remember to remove the seeds before you add it to the dip. To begin making the dip, you’ll need to chop and steam the cauliflower. Then, add the cauliflower and yogurt to a blender. Once your mixture is smooth, add the sliced-up jalapeno, garlic powder, cheese, and salt. After that, add your mixture to a baking dish and bake everything for roughly 20 minutes. Once the cheese turns a nice golden brown, you’re all set!
Here at Cabot, we’ve been making award-winning cheeses for nearly 100 years. As a cooperative of 800 farm families, we understand exactly what it takes to produce high quality dairy products like aged cheddar cheeses or deliciously creamy yogurts. We hope you enjoy our jalapeno cheddar dip recipe. If you’re looking for another dip to try, give our spicy corn dip a whirl—it doesn’t lack in the heat department! We take a great deal of pride in all of the recipes featured on our site. After trying our jalapeno cheddar dip, please rate and review the dish on our website. Feel free to share your review with your friends and family on Facebook, Pinterest and Twitter too!
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Ingredients
6 ounces Cabot Seriously Sharp Cheddar, grated (about 1½ cups)
1 medium head of cauliflower, chopped
¼ cup water
¼ cup Cabot Plain Greek Yogurt
1 cup frozen spinach, thawed
1 whole jalapeño (sliced)
½ teaspoon garlic powder
¼ teaspoon smoked paprika
Pinch salt
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Directions
PREHEAT oven to 350°F.
BOIL water in shallow pan, add chopped cauliflower once boiling.
STEAM cauliflower until softened, about 3-5 minutes.
GRATE cheese while cauliflower is steaming, then set aside.
SPOON cauliflower into food processor or high powered blender, add Greek yogurt.
MIX cauliflower, frozen spinach, and Greek yogurt until smooth and add grated cheese, jalapeño, garlic powder, and salt.
POUR mixture into shallow baking dishes or ramekins.
BAKE for 20-25 minutes, or until cheese is golden brown.
ADJUST amount of jalapeño to alter spiciness, you can also use canned jalapeños. (as I did)
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