Friday, November 11, 2011
In order to make Sundays a little bit more bearable, I've been focused on making John-centric appetizers for us. I feel silly reminding you how much John loves his jalapenos in everything from dinners to alcoholic or non-alcoholic beverages. I struggle with his love of jalapenos; I think they are a great flavor enhancer, but they are really too spicy for me. I've decided I inherited my mother's spice tolerance. Is this even inheritable? Let's just say it is.
So when I mentioned Jalapeno Poppers in dip form to John I thought he was going to jump up and down (difficult on crutches) he was so excited. The creaminess of the dip makes this even a non-spice lovers kind of appetizer! The best part is I made this the night before, and baked it 20 minutes before halftime. It was warm, gooey, and perfect now that the weather is getting cold. A three ingredient appetizer? Perfection.
Serves: 4 (2 ramekins)
8 ounces cream cheese
2/3 cup shredded mexican cheese blend
4 jalapenos, deseeded*
Preheat the oven to 400 degrees F. In a large bowl, using a wooden spool, combine cream cheese and shredded cheese until well-combined. Dice jalapenos and add them to the mixture. Mix in well. Divide between ramekins. Sprinkle a little additional shredded cheese on top. Bake 20 minutes, until cheese on top is melted and the mixture is hot throughout. Serve with chips, carrots, and celery.
*Adjust the jalapenos to your taste and if you don't mind spice, don't bother deseeding the jalapenos (this is how John likes it).
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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