Directions:
- Pre-heat a broiler or grill to medium-high
- Toss the jalapeño halves with the EVOO and roast under the broiler or char on the grill until softened and blackened, about 3 minutes per side
- Turn the oven to 400ºF. Let the peppers cool enough to handle them, then chop them up.
- In a large mixing bowl, combine the cream cheese, sour cream, half of the cheddar and all of the chopped roasted peppers. Transfer the mixture to a baking dish and top with the remaining shredded cheese and crushed chips. Bake the dip until golden brown and bubbly, 15-18 minutes.
- Serve with assorted dippers alongside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 611.34 Kcal (2560 kJ) | ||
| Calories from fat | 429.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.67g | 73% | |
|---|---|---|---|
| Cholesterol | 116.35mg | 39% | |
| Sodium | 507.73mg | 21% | |
| Potassium | 332.39mg | 7% | |
| Total Carbs | 33.62g | 11% | |
| Sugars | 3.6g | 14% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 13.72g | 27% | |
| Vitamin C | 22.6mg | 38% | |
| Iron | 0.6mg | 3% | |
| Calcium | 306.4mg | 31% | |
| Amount Per 100 g | |||
| Calories | 316.21 Kcal (1324 kJ) | ||
| Calories from fat | 221.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.66g | 73% | |
|---|---|---|---|
| Cholesterol | 60.18mg | 39% | |
| Sodium | 262.62mg | 21% | |
| Potassium | 171.93mg | 7% | |
| Total Carbs | 17.39g | 11% | |
| Sugars | 1.86g | 14% | |
| Dietary Fiber | 1.31g | 10% | |
| Protein | 7.1g | 27% | |
| Vitamin C | 11.7mg | 38% | |
| Iron | 0.3mg | 3% | |
| Calcium | 158.5mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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