Saturday is Game Day in this household. While I could care less, The Boyfriend plans his entire weekend around these 3 to 4 hours; jumping up off the couch, yelling "go go go go....YEEEEEAAAH!!!!!" with his fist in the air, occasionally punching said air. I don't get the attraction to sports, but I get to use his game time as an excuse to make yummy snacks like Jalapeño Popper Dip, so I guess Game Day is win-win.
This dip has been a hit two weeks in a row. We had some friends over for last weekend's game, and I spent all day in the kitchen making tons of food. Nothing else got touched but this dip - and it was gone within 10 minutes. It's sure to clog your arteries, but hey - it's Game Day!
This dip has been a hit two weeks in a row. We had some friends over for last weekend's game, and I spent all day in the kitchen making tons of food. Nothing else got touched but this dip - and it was gone within 10 minutes. It's sure to clog your arteries, but hey - it's Game Day!
You can also make this ahead of time. Just prepare the dip and store in the fridge in an air tight container (or you could freeze it for up to a month). On the day of just sprinkle the bread crumbs on top and bake.
Jalapeño Popper Dip
Serves 4-6
Recipe adapted from: The Rachel Ray Show
Ingredients:
2 large jalapeños
1 poblano pepper (optional)
1 tablespoon oil
8-ounces cream cheese, softened at room temperature
1/3 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan
1/4 cup panko bread crumbs (or any kind of bread crumbs you like)
Directions:
1. Pre-heat oven to 425. Coat peppers with olive oil and roast until softened and blackened. Remove from oven and set aside to cool.
2. Once cooled enough to handle, remove the blackened skins from the peppers and discard. Chop the peppers.
3. In a large mixing bowl, combine the cream cheese, sour cream, cheese, and chopped roasted peppers.
4. Transfer the mixture to a baking dish and top with the the bread crumbs. Bake until golden brown and bubbly, about 15-18 minutes. Serve with nice crunchy, crusty bread or tortilla chips.
Serves 4-6
Recipe adapted from: The Rachel Ray Show
Ingredients:
2 large jalapeños
1 poblano pepper (optional)
1 tablespoon oil
8-ounces cream cheese, softened at room temperature
1/3 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan
1/4 cup panko bread crumbs (or any kind of bread crumbs you like)
Directions:
1. Pre-heat oven to 425. Coat peppers with olive oil and roast until softened and blackened. Remove from oven and set aside to cool.
2. Once cooled enough to handle, remove the blackened skins from the peppers and discard. Chop the peppers.
3. In a large mixing bowl, combine the cream cheese, sour cream, cheese, and chopped roasted peppers.
4. Transfer the mixture to a baking dish and top with the the bread crumbs. Bake until golden brown and bubbly, about 15-18 minutes. Serve with nice crunchy, crusty bread or tortilla chips.
5. Enjoy!
yummy!
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