Jalapeno Popper Dip Recipe

How to make it

1. Preheat the oven broiler and line a baking sheet with foil. Place the 2 whole jalapeños on the baking sheet. Drizzle with olive oil and sprinkle with salt. Broil for 10 to 15 minutes, or until the jalapeños are soft and blistering.
2. Remove from the oven and set aside to cool. When the jalapeños are cool to the touch, use your hands (wearing gloves, if desired) to peel and remove the loose skin. Slice the peppers in half and remove the seeds and membranes. Finely chop the peppers. 
3. In a medium bowl, stir together the yogurt, Lee Kum Kee Sriracha Mayo Dressing/Spread, onion powder, salt, smoked paprika, Lee Kum Kee Minced Garlic. Then add in the roasted jalapeños from the last step.
4. In a small bowl, toss the panko with the olive oil. Transfer the yogurt mixture to a small skillet or baking dish, top with the cheese, and sprinkle with the panko. Broil for about 5 minutes, or until the topping is golden brown. The timing will depends on your broiler.
5. Remove from the oven. Sprinkle the fresh jalapeno slices over the dip. Top with chives and serve with tortilla chips. Enjoy!