Serve up this fun twist on jalapeno poppers at your next party or game-day watch party. You can’t go wrong with a quick bread dipping oil – just mix a pile of easy-to-find ingredients with olive oil and serve up with lots of bread to swirl through.
Whenever I need an appetizer or a little bite to serve with drinks quickly (like when unexpected guests arrive!) there’s a 99% chance I’m turning to bread dipping oil. There just isn’t an appetizer that’s easier or delivers so much for so little effort. The hardest part about this recipe is chopping the jalapenos, and even that only takes about 2 minutes.
And this version, inspired by the flavors in jalapeno poppers (or these gorgeous little jalapeno popper taco cups) is one of the easiest versions you can make. It’s spicy, salty, sweet, zesty and cheesy, and unbeatable when paired with a pile of bread. I love serving this with soft focaccia, rosemary parmesan bread or even these 2 ingredient dough garlic butter dinner rolls.
- Olive oil. Good quality, extra virgin olive oil is best.
- Pickled jalapenos. I LOVE the acidic tang these bring to the oil – they’re a wonderful shortcut ingredient. You can use fresh jalapenos if you like, but I’d only use one as they tend to be a lot spicier than jarred.
- Cheese. To mimic the creamy, cheesy base of traditional jalapeno poppers, I’ve gone for creamy feta and strong parmesan cheese. Feta is great here because it’s creamy, but doesn’t completely mix into the oil, the way cream cheese would. You could use cheddar or Monterey Jack instead if you like.
- Honey. This just helps to cut through the richness and spiciness of the jalapenos. It gives you a spicy, salty, sweet plate of deliciousness.
- Parsley. The parsley brings a little extra freshness to the oil and I find it doesn’t dull in colour as quickly as something like cilantro or basil does. It’s also fairly mild so doesn’t compete with the other strong flavours going on, but complements them well.
How to make it
Chop your jalapenos and parsley, then add your olive oil to a lipped plate or bowl. I like to just use the plate I’m going to serve the oil in, to save washing up. Add the jalapenos, parsley, honey and feta, then grate the parmesan straight onto the plate, along with the lemon zest. Scatter over a little salt, then mix well. That’s it! Serve with a pile of fresh bread and enjoy.
Got a question?
Yes! It keeps really well – at least 4 days in the fridge. The parsley should still stay quite green in the oil, but you might notice it dulling slightly. The oil may solidify in the fridge, but it’ll soften up again once you have it at room temperature.
Swap the feta for cheddar or Monterey Jack cheese, or even creamy blue cheese.
It isn’t too spicy, but if you’re worried, halve the amount of jalapenos, then taste the dip and see what you think. You can always go ahead and add more jalapenos if you’d like more heat.
Watch how to make it
Four more dipping oil variations to try
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print