Ingredients
4 jalapeños (5 ounces)
8 ounces cream cheese, room temperature
1/2 cup sour cream
1 cup shredded mild cheddar (4 ounces)
1 jar (4 ounces) pimientos, drained
1 1/2 teaspoons kosher salt (we use Diamond Crystal)
1/2 teaspoon garlic powder
1/2 cup panko breadcrumbs
1/4 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
Sweet-potato chips and crudités, such as carrots, celery sticks, blanched cauliflower florets, and cucumber spears
Preparation
Preheat broiler with rack 6 inches from heating element. Place jalapeños on a rimmed baking sheet. Broil, flipping once, until charred all over, 6 to 8 minutes. Transfer to a bowl, cover, and let stand 10 minutes.
Remove and discard skins, stems, and seeds from chiles; transfer to a food processor with cream cheese, sour cream, cheddar, pimientos, salt, and garlic powder. Purée until smooth; pour into a 1-quart ovenproof baking dish.
Switch oven to 375°F. Combine panko, parsley, and oil; sprinkle over dip. Bake until golden and warmed through, 15 to 20 minutes. Serve immediately with chips and crudités.
