Monday, February 11, 2013

SRC - Jalapeno Popper Dip

Wow, where does the time go?  Seems like it was just last year I made something for the SRC (Secret Recipe Club), and now here it is February and time to do it again. 

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.  

Jalapeno Popper DipIf 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.
 I just love being able to do that.   Which reminds me, I need to get some more cream cheese.
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

Topping:

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.


I didn't get to take more than a spoonful home with me.     But that's OK, cause there was a lot of good food there as well.  

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

10 comments:

  1. This is one of my favorite dips! I love the addition of panko.

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  2. Mmmmm...this sounds wonderful! I love poppers and to have poppers and dip...great!! Super SRC choice.

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  3. yumm! this sounds so delcious and different!

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  4. SO glad you liked this! It is one of my favorite party dips!

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  5. What a great dip for a super bowl party! And I love the blue glove :) Great choice this month.

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  6. I love jalapenos. This dip looks amazing! Thanks for sharing.

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  7. I could definitely get behind this dip. Looks awesome.

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  8. We will just love this awesome Jalapeno Popper Dip.
    Happy Valentine Day!
    Miz Helen
    SRC Group B

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  9. Thank you all for the kind comments, and this is definitely a recipe I will be making again and again. One thing I like about this is that it can be made vegetarian, and also gluten free, which are both pluses in my book. Or I can just amp up the heat with the addition of some more jalapeno's, giggle.

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