Turning a party appetizer favourite into lovely little bite-sized jalapeno popper taco cups is a fab, fun twist on regular jalapeno popper dip. Easy to assemble (and you can prep them ahead of time) and even easier to eat, they’re a serious crowd-pleaser, perfect for entertaining.
While I LOVE a sharing dip, it’s also fun to serve cute little bite-sized party appetizers that are mess-free for people to grab and eat with one hand. These lovely little jalapeno popper taco cups are exactly that. I like to serve jalapeno popper dip with tortilla chips, so I figured combining the two in this way would work well, and it absolutely did. You’ve got the crunch from the crispy tortilla cup, with the creamy, spicy filling to make the most moreish snack around.
The jalapeno popper dip mix itself is INSANE. I’ve been enjoying leftovers from recipe testing with carrot sticks as an afternoon pick-me-up and it’s VERY hard to stop eating!
All you have to do is cut little tortilla circles out, pop them into a mini muffin tin and spoon in your gorgeous jalapeno popper dip. Throw into the oven to get crispy, hot, oozy and gooey and you’re done. It’s easy, you can prep the whole thing ahead of time and these guys are guaranteed to go down a storm at any party (and are particularly fun for game-day parties).
- Pickled jalapenos. I love the acidic hit using pickled jalapenos gives these cups, but you could use fresh ones if you like (they’ll just be quite crunchy in the dip).
- Cream cheese. This forms the base of the dip mixture, and to make it easier to mix into a smooth texture, you ideally want it to be at room temperature. You can use light or reduced-fat cream cheese too.
- Greek yogurt. Typically jalapeno popper dip uses sour cream or mayonnaise along with the cream cheese, but I prefer using yogurt. It makes it feel a little lighter and cuts through the rich cream cheese. Any plain yogurt is fine, I like to use thick Greek yogurt (and fat-free is fine).
- Cheese. I like to use a mix of mozzarella (for the oozy, stretchy factor) and strong cheddar (for the flavour). You can mix this up based on what you like and what you have to hand – gruyere, Monterey Jack or even blue cheese is great too.
- Bacon. This is optional, but I LOVE the little crispy, salty hits of flavour streaky bacon brings to the cups. Cook it until super crispy first, then add into the dip mixture. Skip it if you want to keep them vegetarian.
How to make them
Use a cookie cutter (or the rim of a glass) to cut out little circles from your tortillas. I like to make a test one first to make sure the size is right for the muffin tin. Grease your mini muffin tin with oil, then gently press the tortilla circles into each hole. PRO TIP: If your tortillas are tearing as you do this, cover them with a kitchen towel and microwave for 20 seconds. This will make them easier to handle and mould into your tin.
Cook your bacon until super crispy, then mix with the cream cheese, yogurt, pickled jalapenos, mozzarella, cheddar, paprika and a little salt. Spoon the jalapeno popper dip into the tortilla cups, then scatter a few extra jalapenos on top, along with the chopped unused pieces of your tortillas. Transfer to the oven and cook until crispy and golden. Serve while hot and gooey.
Got a question?
You can get ahead two ways – mix the jalapeno popper dip, then pop into the fridge for up to 3 days. You can also cut out your mini tortilla circles ahead of time (will be fine for a few days in a container at room temperature). Then, just assemble and bake when you’re ready to serve. OR, you can assemble the cups in the mini tin, cover them, and pop them into the fridge overnight. The next day, just throw it into the oven when you’re ready to serve.
These definitely have quite a bit of heat! If you’re worried, reduce the amount of jalapenos to 1/2 a cup, then taste the dip and see what you think. It’s much easier to add more jalapenos if you’d like them spicier than to take them away.
No, you don’t. To make these cups vegetarian, just skip the bacon altogether.
Watch how to make them
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print