The Secret Recipe Club is really quite fun. Once a month we are assigned a blog and we have to make something from that blog and share it. There are four groups and each group is assigned a 'reveal' date. I'm part of Group B, and this month our reveal date is today. All the participants in the group reveal their finds and recipes at once. I have to say that I've found some great recipes, because I usually don't have time to sit and look for new blogs to read.
I found this recipe over on Hezzi-D's Books and Cooks site. And since it was Super Bowl Sunday last week, I thought that Jalapeno Popper Dip was a natural to take to a party. Well, I also brought some of my Chile Verde, but this sounded so good, and since I had all the ingredients, well, I had to make it.
If you've read this blog at all, you know I love my spicy food, and especially jalapeno's. In fact I always have some frozen jalapeno's in the freezer, I just take out the seeds, and cut them in half and freeze them. And this way, I only go through one set of gloves a month, please don't seed and cut up jalapeno's without some kind of protection on your hand. It hurts otherwise. And seeded frozen jalapeno's are so handy to have on hand. And it just so happened I had all the ingredients in my fridge and cupboard for this recipe. Don'tcha just love it when that happens?
|Just ignore the tomatoes, pay attention to the blue glove, this is the only way to prepare jalapeno's.|
Sorry, just had to go and make a note. I'm back now.
Jalapeno Popper Dip
1/2 Cup cooked chopped bacon (I used some leftover bacon from breakfast)
2 jalapenos, seeded and diced, (I used 5 halves from my freezer stash)
2 packages of light cream cheese (8 oz. each)
1/2 cup mayonnaise
1 c. cheddar cheese, shredded (I used 1 cup shredded Colby Jack Cheese)
1 - 7-ounce can of green chilies
1 fresh minced garlic clove, sauteed with the chiles for a minute
1 T. Frank’s Red Hot Sauce
¾ c. Panko Bread crumbs
1 cup of shredded Colby Jack Cheese
½ stick butter, melted
1 tablespoon of minced jalapeno's, sauteed
1. Preheat the oven to 375 degrees.
2. Toss the diced bacon into a small sauté pan. Cook until it’s almost brown. Add in the diced jalapenos and cook until soft. Then add the minced garlic clove, stir around to let it cook for about 30 seconds. Then place aside to cool for a few minutes while you prepare the cream cheese.
3. In the Kitchen Aid mixer, (or in a bowl) combine the cream cheese, grated cheese, mayonnaise, and mix together. Add the bacon, green chiles, jalapeno and garlic. Mix just till combined. Place in a greased baking dish and smooth out.
4. In the pan you sauteed the jalapeno's in, melt the butter, and if a few jalapeno pieces didn't make it into the cream cheese mixture, don't worry about it, they work well here, I actually left a few on purpose. Then add the bread crumbs and mix together. Add the last cup of grated cheese and toss. Spread evenly over the dip and bake for about 20 minutes or a little longer if you like.
Serve warm with some nice corn chips, but don't be surprised if your guests just spoon up some of the dip and spread on other foods as well.