Baked Chipotle Jalapeño Popper Dip
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- Kosher salt
- 3 cloves garlic, minced
- 1/2 cup (125 milliliters) milk
- 1 cup (250 grams) brick cream cheese, cut into pats
- One 6.5-ounce (186-milliliter) can chipotles in adobo sauce
- 1 cup (115 grams) grated Cheddar
- 1/2 cup (60 grams) pickled jalapeños, roughly chopped
- 1/2 teaspoon Worcestershire sauce
- 1/2 lemon, juiced
- 3/4 cup (45 grams) panko breadcrumbs
- 4 Greek pitas
- Canola oil, for frying
- 1/2 teaspoon oregano, fresh or dried
- 1/2 teaspoon kosher salt
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