Jalapeno Popper Dip V

5 minutes

We like to serve this quick dip with our puff pastry Cheese Straws, but it’s equally great spread onto quesadillas before adding the fillings.

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  • 180g soft cream cheese
  • 4 tablespoons Epicure Mojo Verde Pesto
  • 2 tablespoons sour cream
  • 1 jalapeno, seeded and finely diced
  • 2 tablespoons chopped chives
  • ¼ teaspoon fine salt
  • Epicure Cheese Straws, for serving

The recipe Jalapeno Popper Dip Kitchen Mode

  • 1

    In a medium bowl tip in the cream cheese, Mojo Verde Pesto and sour cream, jalapeno (use half of the jalapeno if you’re worried about spice), chives and salt. Stir until well combined. Cover and refrigerate for a few hours to let the flavours meld. Serve with cheese straws for dipping.