Jalapeno-Popper Dip

We celebrated my grandma's husband's 85th birthday yesterday. My contribution to the party food was this Jalapeno-Popper Dip.

 

 

It might not look like much from the picture, but if you had some on a chip or cracker, you would think differently.

 

I've never actually eaten a jalapeno popper.  Frankly, I find the idea of them pretty terrifying, not because they are hot, but because they are made with a WHOLE jalapeno! That's just too much pepper for me. But, I can handle them chopped in small pieces, so that's why I found this dip appealing.

 

Anyway, it's really delicious and was a hit with everyone at the party. Give it a try at your next party.

 

Of course, I found this recipe on Pinterest, but it originally came from a blog called Simply Gourmet.

 

Jalapeno-Popper Dip

 

6-8 slices bacon, cooked crisp and crumbled

1 cup mayonnaise

4-6 jalapenos, de-seeded and chopped

1 cup cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1/4 cup sliced green onion

 

Combine all ingredients. Mix well. Transfer to oven-proof dish. Combine topping ingredients (listed below) and sprinkle over the top of the dip. Bake at 350 degrees for 20-30 minutes or until bubbly and heated through.Serve with crackers or chips.

 

Topping

1 cup crushed crackers

1/2 cup Parmesan cheese

1/4 cup butter, melted

A Flavor Explosion!

My mom introduced me to this appetizer around this time last year, and it has fast become one of my favorites.

There are a lot of different ways to make this, google it and you'll see what I mean, but this recipe suits my tastes just fine. It's really easy to make - there's no cooking, only chopping involved. I've modified it a little from the original recipe my mom uses. Here's how it goes:

Cranberry-Jalapeno Relish
1 bag of cranberries
1 jalapeno pepper, seeded
zest and juice of 1/2 lime
1/3 bunch of cilantro
1/2 cup sugar
cream cheese
crackers

Finely chop up the cranberries, jalapeno, and cilantro in a food processor. Stir in the lime zest, lime juice, and sugar. Chill for a couple of hours to let the flavors meld, then serve on crackers topped with cream cheese.

Mmmm. Super delicious and flavorful.

Notes: Instead of making up individual crackers for an appetizer tray, this can also be served by pouring the cranberry relish over the cream cheese with the crackers on the side. I've also made this with frozen cranberries, and it comes out just as well as with the fresh. You can also add more or less of any of the ingredients. I really cut back on the cilantro since a little of that flavor goes a long way with me. If you want it spicier or sweeter add more jalapenos or sugar.