Saturday, October 9, 2010

Jalapeno Popper Dip

I made this for game night! Like... six months ago! HAH! So! This was a jalapeno popper dip. In my hometown, or rather, a suburb of my home town, there was this little mexican restaurant that I was really into. We would go there-- and I wasn't the hugest fan of mexican food (I was well known for putting black olive rings on my fingers and waving my hands about as if I were the world's fanciest little girl) but they had these jalapeno poppers stuffed with cream cheese that I adored. There was this spicy sweet sauce that went with them too, but I ate less of that. There's just something really delicious about a mild, but somewhat spicy pepper, fried, and stuffed with the rich smoothness of cream cheese.

It was an instant win.

So when I found this recipe by Kevin, ages ago, I decided I had to make it-- the very idea of it was so nostalgic that I was tempted beyond words. I kept putting it off, however, because I didn't want to make it just for myself... South Park Wednesdays weren't really happening, and I tended to be one of the only people I knew who liked or could eat spicy things. So... alas. Eventually, however, Brian and his roommates hosted a game night in which everyone came over and something happened (I don't remember what, I imagine it was a game).

That night, I made this. And cookies, I believe. Have I posted those? Hmhmhm. Anyway! I made stuff. And it was good. This turned out rather tasty-- and I believe it was completely eaten. It was rich, mildly spicy, a bit vinegary. I was surprised by the inclusion of mayonnaise, I believe-- not something I normally use. My spinach artichoke dip has nothing of the sort in it. But it was still really good! It probably needed something to make it thicker. I believe I served it with tortillia chips-- but I like to imagine other uses for dips. Like a spread for a sandwich. Now, I probably won't make this again to make a sandwich spread, but it is a delicious idea. Or at least I think so.

Jalapeno Popper Dip
Recipe from Closet Cooking

1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano

Oven at 375 Degrees Fahrenheit.

Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
Bake until bubbling on the sides and golden brown on top, about 10-20 minutes.

3 comments:

Dr. Ew Newman said...

I used to love buying those boxes of frozen jalapeno poppers. That shit was too good. I'd love to try this dip sometime. Perhaps I'll take a stab at it.

phoenix said...

Holy wow - and it was as spicy as you say? I'm really impressed, looking at the recipe you almost wouldn't think that it would be that spicy, but it looks delicious and I'll bet it was tasty.

I'm a huge dork for dips and things, so this is definitely on the to-do list.

Stephanesia said...

I don't remember it being super super spicy, maybe it was? I think I did add extra jalapenos because I am insane.