Sunday, September 11, 2011

Jalapeño Popper Dip

Ahhh!  Football season again ... my favourite!  (Not really, but it's Matt's so I try and be supportive). Sunday is a day for kicking back, so we typically eat snacks after church (and all afternoon) instead of sitting down to a real meal (though we do that all the other days of the week).

We love Mexican food!!  And let me tell ya, this dip cannot be beat.  It came about, really, out of laziness.  I used to make jalapeno poppers a lot, but it's not exactly a quick and easy treat.  So, from the need for speed and cheesy heat was born my version of Jalapeño Popper Dip.

8 large jalapeños, halved and seeded
1 cup light real mayo
2 - 250g or 8oz pkg of light cream cheese
1 1/2 cups shredded cheddar
1 cup panko bread crumbs**
1/2 cup Parmesan cheese
1/4 cup non-hydrogenated margarine or butter, melted
olive oil

**to make this recipe gluten-free, substitute 1 cup of coarsely ground rice crackers

TIP:  Seeding the jalapeños can be a bit tricky.  If you have sensitive skin, wear gloves as the oil from the peppers can really burn.  My tool of choice is actually a grapefruit spoon.

 The serrated edges make it perfect for scraping out the seeds and veins, where most the heat is stored.

Toss the jalapeño halves in a little olive oil and place under a 500 degree broiler for around 5 minutes each side.

Watch them closely!!  You know they're done when the edges start to char.  Switch oven to Bake setting and turn down to 400 degrees.

Finely chop the jalapeños ... they actually form a bit of a paste.

Mix together mayo, cream cheese, cheddar cheese and jalapeños until well combined.  Spread into a small casserole dish.  Place in the oven while you prep the topping so the dip gets a head start.

Mix together bread crumbs, Parmesan and margarine until the mixture forms soft crumbs.  Pull the dip out of the oven and evenly coat the top with the crumb mixture.  Place back in the oven for 18 minutes.

You'll know it's done when the crumbs turn a beautiful, tasty golden brown.  It looked too good not to dig in right away, as you can tell.  Serve with your favourite tortilla chips - we like Tostitos Restaurant style.  MMMMMMM!!!

Even Morgan loves it!  (Warning: it may be too spicy for the average kid - ours is just used to it. ;) )

My laziness has certainly paid off this time (according to Matt) - just look at those happy faces. :) :) :)  If you'd like a little cheesy heat in your life, this dip is a MUST try!

MMMMMMMMM!!!!  El mejor sabor!

1 comment:

  1. This sounds so much faster than the stuffed version. Add a little crispy maple bacon to the mix along with Habanero cheddar and I do believe total Nirvana would be achieved!