National Dip Day isn’t until March 23rd, and there isn’t a
National Hot Dip Day (Can you imagine?!), but I couldn’t wait to share
this delicious hot dip with you. Perfect for the current tailgate season, and
upcoming holiday season, it is flavorful, and spicy, and cheesy, and so delicious. It contains two of my new favorite ingredients, pickled jalapeños
and hearts of palm, and works equally well as a hot dip with chips or crackers,
as it does atop little rye rounds and run under the broiler. You have the option
of making it as spicy or mild as you like by either removing the seeds and
veins from the jalapeños, or just going crazy and leaving them in. My guess is
that this isn’t a wildly used combination, so when you make this you will be
unique among your friends. You must give this one a try.
Hot Jalapeño and Hearts of Palm Dip
1 14.5-oz. jar Melissa‘s Hearts of Palm
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
8 oz. cream cheese, softened
¼ cup Parmesan cheese
½ cup minced Melissa’s Pickled Jalapeños
½ cup chopped scallions
¼ cup sour cream
¾ cup mayonnaise
Salt and pepper, to taste
Chopped parsley for garnish
Preheat oven to 350° F. Spray a 9” pie or quiche/tart pan with cooking spray; set aside.
Mix all ingredients EXCEPT parsley in a medium mixing bowl until creamy. Turn into prepared pan. Bake for 25 minutes until hot and bubbly. Remove from oven and set on a cooling rack and allow it to cool for 10 minutes. Sprinkle with parsley and serve.
1 14.5-oz. jar Melissa‘s Hearts of Palm
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
8 oz. cream cheese, softened
¼ cup Parmesan cheese
½ cup minced Melissa’s Pickled Jalapeños
½ cup chopped scallions
¼ cup sour cream
¾ cup mayonnaise
Salt and pepper, to taste
Chopped parsley for garnish
Preheat oven to 350° F. Spray a 9” pie or quiche/tart pan with cooking spray; set aside.
Mix all ingredients EXCEPT parsley in a medium mixing bowl until creamy. Turn into prepared pan. Bake for 25 minutes until hot and bubbly. Remove from oven and set on a cooling rack and allow it to cool for 10 minutes. Sprinkle with parsley and serve.
Need another hot dip to try? This Superior Pecan Spread has been a crowd-pleasing family favorite for decades. Even the
kids love it!
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What a neat spin on what I call jalapeno popper dip! I really need to try hearts of palm. But today I'm going to peruse your tailgate recipes for tomorrow's NCAA football games!
ReplyDeleteAs always your photos make me very hungry. I love that baking plate you've used for the dip.
Sold!
ReplyDeleteSounds delicious! I love hearts of palm. Thanks for sharing at the What's for Dinner party.
ReplyDelete