One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Friday, October 22, 2010

Jalapeno Popper Dip

I'm a football fan, (though my beloved Dallas Cowboys are trying very hard to change that this season...), and so I'm always on the lookout for different and interesting and tasty (!) snacks to munch on while watching the game.  Almost 30 years ago, when I first moved to the Dallas area from New York, many of my friends were eating poppers - jalapenos filled with cream cheese, or Cheddar cheese, or even tuna salad (trust me, it's better than it sounds).  When I saw Kevin's (Closet Cooking) Jalapeno Popper Dip, I knew it would be something I'd love.

Now, to be absolutely honest, I have dumbed down this recipe quite a bit.  I knew I would love the cream cheese element, as well as the jalapeno part, of course, but I wasn't sold on the Cheddar and parmesan part.  I realize I'm odd in that I don't like cheese in EVERYTHING (my girlfriend, Donna, thinks I'm crazy).  So, I mixed the cream cheese, mayo, and jalapenos, and gave it a little squeeze of lime.  The panko topping was good - gave the whole thing a nice texture.  And Kevin's suggestion to serve this dip with lime-seasoned tortilla chips was genius.  Easily, a little of this goes a long way - my jalapeno tolerance is not what it was when I was 20.  But it was a great addition to my football-watching-snacks repertoire!  Thanks, Kevin!

Jalapeno Popper Dip
1 (8 ounce) package cream cheese, room temperature
1/2 cup mayonnaise
juice of 1 lime
1 (4 ounce) can sliced jalapenos (pickled)
1/4 cup panko bread crumbs

Mix the cream cheese, mayonnaise, lime juice and jalapenos in a bowl and pour into a baking dish. Sprinkle the panko bread crumbs over the dip. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

Serve with lime-seasoned tortilla chips.

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La Table De Nana said...

Thanks Lori.Maybe Xmas? Looks so good!

Deana Sidney said...

I'm just crazy about jalapenos... great idea for a dip!!!

the country cook said...

Oh that sounds good!

Unknown said...

What a great recipe! I love jalapenos and love the poppers (had horrible jalapeno burn once so always chop with gloves on). This looks fantastic. I may bring this to game day Sunday!

Dreamgoddess said...

This looks delicious! I can't wait to try it.

Rettabug said...

My DD loves jalapeno poppers so I'm sharing this recipe with her. Thanks for sharing, Lori. I'll sneak a taste of it when she makes it 'cus I can't tolerate the hot stuff too well, anymore. ;(

Linda said...

MMMMMMMMMmmmmmmmmmmmm....thats all I can say!
A coctail now with some of this would be lovely!

SavoringTime in the Kitchen said...

We love the Jalepeno Poppers at a local Mexican restaurant. I can only imagine how good they would be as s dip!

Kathy Walker said...

This looks wonderful. We love poppers! the family will crowd around for this one!!

Pattie @ Olla-Podrida said...

Thank you for posting this unique recipe! One of the few things I've had success in growing this year in our hotter-than-average summer, was jalapeno peppers. And they're still coming! Now I have somthing else to do with them.

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