Ingredients
Method
Prep and Roast
- Start by preheating your oven to 375°F (190°C). Place the whole jalapeños and the unpeeled garlic clove on a small baking tray. Drizzle them with olive oil and sprinkle with a pinch of sea salt. Roast for 15–20 minutes, turning once, until the peppers blister and the garlic softens.
Cool and Chop
- Remove the roasted jalapeños and garlic from the oven. Let them cool slightly. Once cooled, peel the garlic and finely chop it. For the jalapeños, remove the stems and seeds (or leave a few seeds if you prefer extra heat). Dice two of the jalapeños finely. Keep the sliced jalapeño halves aside for garnish.
Mix the Base
- In a large mixing bowl, combine the Greek yogurt, roasted garlic, diced jalapeños, onion powder, sea salt, and smoked paprika. Mix well until all the flavors blend together. Adjust the seasoning to taste. If you want it extra creamy, stir in a splash of olive oil or a dollop of cream cheese.
Layer the Dip
- Transfer the mixture to an oven-safe dish or a small cast-iron skillet. Spread it evenly. Sprinkle the grated cheddar cheese generously over the top.
Make the Topping
- In a small bowl, toss the panko breadcrumbs with 1½ teaspoons of olive oil. Sprinkle this mixture evenly over the cheddar cheese layer. The breadcrumbs add a golden, crispy texture that’s irresistible.
Bake to Perfection
- Bake the dip in the preheated oven for 20–25 minutes. When the cheese bubbles and the breadcrumbs turn golden brown, it’s ready! Keep an eye on it during the last few minutes to prevent burning.
Garnish and Serve
- Remove the dish from the oven and let it cool slightly. Garnish with the sliced roasted jalapeño halves and a generous sprinkle of chopped chives. Serve it warm with tortilla chips for dipping.