Baked Jalapeño Popper Dip with Shishito Peppers

It GAME DAY, which means… food! Sorry, football fans. I never caught the football fan bug, but I do enjoy the culture of game day snacks. Needless to say, it’s safe to say you won’t find me by the TV. Now, back to snacks. There is something about a creamy, cheesy and non-healthy dip that pairs perfectly with any party, game, etc. I mean, it’s CHEESE!. Cue the baked jalapeño popper popper dip served with blistered shishito peppers and the classic, buttery Ritz crackers. Of course, this creamy dip is delicious with just about any cracker, bread, vegetable or chip, so feel free to serve with any dipping vessel of your choice.


1 lb. shishito peppers
1 tablespoon oil
Kosher salt/black pepper
1 package cream cheese, softened
1/4 cup sour cream
3 tablespoons mayonnaise
1/4 cup shredded sharp cheddar, plus more for sprinkling
4 strips thick cut bacon, cooked and chopped (reserve some for topping)
2 jalapeño peppers, minced (reserve some for topping)
1-2 dashes hot sauce
Crackers, for serving

1. Heat a medium skillet over medium-high heat. While that heats, turn on the broiler.
2. Drizzle the oil on the shishito peppers, season with salt and mix to coat the peppers evenly.
3. When the pan is hot, add the peppers. Cook the peppers until blistered, about 4-5 minutes. Place the peppers under the broiler and cook for an additional 2-3 minutes.
4. Return the oven to 400 degrees.
5. Now, for the dip. Combing the cream cheese, sour cream, mayonnaise, sharp cheddar, bacon, jalapeño peppers, hot sauce, salt and pepper. Mix well to combine.
6. Place the mixture into a small cast iron skillet or baking dish. Top with additional cheese, bacon and jalapeño. Bake for 8-10 minutes.
7. Broil for 1 minute. Remove from the oven.
8. Serve with crackers and shishito peppers. Enjoy!

Elizabeth Canas