Kitchen Moxy

Ingredients

• 4 Jalapeño peppers
• 8 ounces of cream cheese, room temperature
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• 1 jar (4 oz) pimentos, drained
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ cup panko breadcrumbs
• ¼ cup chopped fresh cilantro or parsley
• 1 tablespoon olive oil

Process

1. Preheat broiler with rack 6” from broiler element.
2. Place jalapeños on a rimmed baking sheet, broil until charred and flip to other side to char. About 6 -8 minutes. Transfer to a bowl, cover and let sit for 10 minutes. The skins should slide off.
3. Remove and discard skins, stems, and seeds from the jalapeños, transfer to a food processor with the cream cheese, sour cream, cheddar cheese, pimientos, salt and garlic powder. Puree until smooth; pour into a 1-quart baking dish.
4. Combine Panko, parsley or cilantro, and oil, sprinkle over dip. Bake at 375° F. until golden and warmed through, about 15-20 minutes.

Serve with chips or raw vegetables such as bell or red pepper, chunks of cauliflower, broccoli or celery sticks.