I don’t think I’ve ever seen us work so well together, as we did this weekend. As you know, Dave broke his ankle 2 weeks ago and cannot do anything for at least another week, can’t drive for another … a lot more let’s not talk about it. Poor guy.
This Friday night, I was preparing two dips to bring to our friend’s tailgate for the Penn State game. You probably will cringe when you hear this, but I sliced my thumb open on the shredder attachment to our food processor. EEEEEEEEEEEEEEK! Of course this happens at like, 11:30pm when everyone in my house is trying to go to bed, and Dave is at Adam’s house. It was disgusting and we couldn’t get it to stop bleeding for like… an hour, at least. EW.
While my Mom helped mix the dip and finish part of what I was doing, I still had a lot to finish up Saturday morning. Lucky for me, Dave swooped into the kitchen and was there for the rescue (literally, swooped in on his crutches). Dave, who can’t walk… and me, who can’t grab things… worked together to finish up the Jalapeno Popper Dip and a batch of my spicy Guacamole. I grabbed the ingredients; Dave sliced and diced them. I washed off the knives and cutting board; Dave mixed and mashed. We made the perfect team.
Check out this GORGEOUS avocado that Dave cut all by himself! 🙂
The finished products: one kickin’ batch of my Spicy Guacamole and a deliciously creamy and crunchy Jalapeno Popper Dip.
More about the indoor tailgate later, but both dips were fantastic! I was inspired by one of my favorite blogs, How Sweet It Is who posted 135 of her favorite recipes for Football Season. I’ve looked over the list several times and just had to try Brown Eyed Baker’s Jalapeno Popper Dip. YUM!
Jalapeno Popper Dip
Recipe Inspired by: Brown Eyed Baker
2 packages 1/3 Reduced Fat Cream Cheese
1 cup Olive Oil Reduced Fat Mayo
6 pieces Bacon, cooked and chopped
4 Fresh Jalapenos, seeded, minced
1 teaspoon Minced Garlic
1/2 teaspoon Cumin
8oz Shredded Sharp White Cheddar Cheese
1 cup Panko Breadcrumbs
1 cup shredded Parmesan
4 Tablespoons Unsalted Butter, melted
1. Combine the cream cheese, mayo, bacon, jalapenos, garlic, cumin, and the shredded cheddar cheese. Pour the mixture into a baking dish.
2. Now, combine the panko breadcrumbs, parmesan cheese, and melted butter in a medium-sized bowl. Mix with a fork until the mixture is well combined and moistened. Sprinkle evenly over the cream cheese mixture. Top with some smoked paprika (or regular if that’s all you have).
3. I stopped here, and brought the baking dish to the tailgate where I baked in the oven when we were ready to eat. Otherwise, bake in an oven preheated to 375 for 25-30 minutes until the top is golden brown and bubbling. Let rest for 5 minutes or so before serving (hot hot hot!). Serve with Tortilla Chips & Pretzel Crisps.
This is as far as I got before I cut my finger trying to change the food processor to the shredder attachment for my sharp cheddar 😦
We all loved this dip. We even loved it after it was sitting out all game and cold. It’s so good! While the dip is easy to assemble, it took me a while to cook the bacon, chop it, and of course to chop the jalapenos (which ended up burning the hell out of my eyes when I went to put my contacts in). You could use a canned version to cut out the time, but I prefer fresh.
Oh, and making this dip would have been SUPER easy had I not sliced my finger while shredding the cheese and had to put it on hold for a day!
The top was crunchy and delicious. My only complaint would be that it wasn’t that spicy. The original recipe called for 6 jalapenos, which I did buy… but did NOT feel like cutting more of. My eyes were even tearing! If you’re looking for it to be really spicy, I’d recommend adding the two extra jalapenos, and maybe even a few sprinkles of cayenne pepper into the cream cheese mixture too.
However, with the spiciness the way it was, even my mild-loving friends could enjoy the dip.
Waiting to dig in and watch the PSU game!
Crunchy and creamy.