I absolutely love to cook. I love making a mess in the kitchen creating yummy things for Kevin, friends and family to try! (I hate cleaning up that mess but if the food is yummy enough I can sometimes coax Kev into cleaning up, hee hee). I'm not a good baker and tend to shy away from dessert making. Baking is too precise of an art and I'm not one who likes to follow a recipe.
Recently via Pintrest (AKA: the best website ever) I re-pinned a Jalapeno Popper Dip and tried it on some unsuspecting family members at a party. Pintrest took me to Brown Eyed Baker and her amazing website! (Note to Self: cruise Michelle's blog again for more recipe ideas!)
The verdict? Yummy and multiple requests for the recipe! Most people could not figure out what type of dip it was -- which I was happy for since when some people hear "Jalapeno" they decide not to try it because it might be spicy. The recipe calls for (6) fresh jalapenos but they did not overpower the dip or make it too spicy to try. Instead the peppers left a slightly spicy aftertaste to the dip. Like I said, most people couldn't figure out the dip and were guessing artichoke dip, crab dip (this one I didn't get! Seafood, really?). Anyways, everyone was pleasantly surprised to hear it was jalapeno dip. I served it with Multigrain Tostitos Scoops (yummy, yummy) and it was all eaten. Sounds like a hit to me!
I'll post a photo next time I make it so you can see how mine turned out!.
Jalapeño Popper Dip (via Brown Eyed Baker, see link above)
Yield: 6 to 8 servings
Prep Time: 15 minutes | Bake Time: 30 minutes
16 ounces cream cheese, at room temperature
1 cup mayonnaise
8 pieces of bacon, cooked and chopped up
6 jalapeños, minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
2 cloves garlic, minced
½ teaspoon cumin
1½ cups shredded cheddar cheese
1 cup mayonnaise
8 pieces of bacon, cooked and chopped up
6 jalapeños, minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
2 cloves garlic, minced
½ teaspoon cumin
1½ cups shredded cheddar cheese
Topping:
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 tablespoons unsalted butter, melted
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 tablespoons unsalted butter, melted
1. Preheat oven to 375 degrees F.
2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.
3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.