Friday, November 11, 2011

Fancy Pants App: Jalapeno Popper Dip

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Our whole family is playing fantasy football right now.  All the girls, all the boyfriends, and dad.  Mom isn't but she watches from the sidelines.  It's actually a great way for all of us to stay connected, even if we are intent on beating each other.  K&E are currently winning (by a lot) and while I was losing in the beginning, I've come back pretty strong myself.  There's only one real problem.  John is losing.  Badly.  One of the many reasons I love my boyfriend is his self-confidence.  He really doesn't care that he is losing!  Yeah, he complains and watches his score on Sunday and groans, but I think we both realize we prefer the family interaction rather than the number in the W column. 

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.
Jalapeno Popper Dip
Serves: 4 (2 ramekins)
8 ounces cream cheese
2/3 cup shredded mexican cheese blend
4 jalapenos, deseeded*
tortilla chips
carrots
celery

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...

3 comments:

  1. I love jalapenos - this sounds like such a delicious dip!

    ReplyDelete

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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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