Roasted Jalapeño Cheddar Sour Cream BBQ Dip
Roasted jalapeños bring mellow heat to this creamy cheddar and sour cream dip, making it a brilliant choice for burger nights, sausages and grilled potatoes. It’s thick, savoury and easy to spoon into buns or serve warm with toasted bread.
Ingredients
- 4 medium jalapeños
- 200 g sour cream
- 120 g full-fat Greek yoghurt
- 120 g mature cheddar finely grated
- 40 g spring onions finely sliced
- 2 garlic cloves grated
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp lime juice
- ½ tsp smoked paprika
- ½ tsp onion granules
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 20 g pickled jalapeños finely chopped
- 15 g fresh coriander chopped
For serving (Optional)
- 300 g baby potatoes parboiled and grilled
- 1 small baguette or 4 rolls sliced and toasted
- 2 little gem lettuces halved and charred
- 200 g grilled sausages or chicken thighs sliced, optional
Instructions
Light the BBQ and prep the chillies
- Set up the BBQ for direct and indirect cooking. Let it settle at a medium to medium-high heat. Toss the whole jalapeños lightly in olive oil.
Roast the jalapeños
- Place the jalapeños over direct heat and cook for 6 to 8 minutes, turning every so often, until blistered and slightly softened. Move them to a plate and let them cool for a few minutes.
Chop and balance the heat
- Cut the jalapeños open, scrape out some or all of the seeds depending on your heat preference, then finely chop them. Keep a few darker charred bits in the mix, they add flavour and a little depth.
Make the creamy base
- In a bowl, combine the sour cream, Greek yoghurt, grated cheddar, garlic, mustard, lime juice, smoked paprika, onion granules, salt and black pepper. Stir until evenly mixed.
Fold in the flavour
- Add the chopped roasted jalapeños, pickled jalapeños, most of the spring onions and half of the coriander. Stir again. Taste and adjust with extra salt or lime juice if needed.
Warm it on the BBQ
- Transfer the dip to a small cast iron pan or heatproof dish. Set it on the cooler side of the BBQ, close the lid and warm for 8 to 10 minutes, until the cheddar softens and the top looks slightly relaxed rather than stiff.
Grill the dippers
- Toast the sliced bread over direct heat for 30 to 45 seconds a side. Grill the parboiled potatoes until golden and crisp at the edges. Add the halved little gem for a quick char if using.
Finish and serve
- Scatter over the remaining spring onions and coriander. Serve the dip warm with toasted bread, grilled potatoes and any sliced sausages or chicken on the side.
Notes
Jalapeños are funny little things because their heat is never entirely predictable. Some are mild enough to feel polite, others have a proper sting in the seeds and pith. I usually roast all four, then decide how much of the seeds I want to keep once I’ve tasted a piece. For me, the sweet spot is a dip that gives a warm tickle and a proper jalapeño flavour without elbowing everything else aside.
Cheddar matters here. A mature cheddar brings a nutty saltiness that stands up to the BBQ, while a very mild cheddar can get lost in the sour cream. I finely grate it so it melts and disperses cleanly. Greek yoghurt is there to steady the sour cream and give the dip a slightly cleaner finish. It’s a small addition but it stops the texture from feeling too loose or too rich.
Nutrition
Calories: 214kcalCarbohydrates: 5gProtein: 8gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 46mgSodium: 406mgPotassium: 180mgFiber: 0.8gSugar: 3gVitamin A: 760IUCalcium: 198mgIron: 0.5mg
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