The Lexingtonienne

January30th

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Fancy appetizers are fun and all. But while we all enjoy a polite nibble of benedictine canapes, asparagus phyllo, or mini quiches…

Jalapeno Popper Dip

… it’s the not-so-classy stuff that gets us chowing down like hungover frat boys.

Jalapeno Popper Dip

Jalapeno Popper Dip

Extra messy buffalo wings? Obviously.  Soft pretzels dipped in unnaturally-orange cheesy goo? Oh yeah. Heartburn-guaranteed chili cheese fries? I’m so in.

Jalapeno Popper Dip

Jalapeno Popper Dip

If it’s on the Happy Hour menu at Chili’s — whether you want to admit it or not — you like it.

Jalapeno Popper Dip

Jalapeno Popper Dip

But the reigning champ of proletarian appetizers is the almighty Jalapeno Popper. In addition to being served at sports bars and “neighborhood grills” across the land, what crowns the Jalapeno Popper KING is its availability in the frozen food section of your local Kroger. Honey Boo Boo’s momma would approve.

Jalapeno Popper Dip

Jalapeno Popper Dip

With the Super Bowl coming up this weekend, I thought I’d try a scoopable, spreadable Jalapeno Popper Dip. Same delicious redneck flavor combinations but in a format that’s quicker to assemble and travels easily to any Super Bowl potluck.

Jalapeno Popper Dip

Jalapeno Popper Dip

You could serve it with bagel chips, crackers, or toasted bread (we won’t call it “crostini” here) for dipping. But come on, it’s the Super Bowl: the one day a year when you eat nothing but junk food all day and wash it down with keg beer. So if you really want to “go… all… the… way!!!!” with this dip, then may I suggest:

Jalapeno Popper Dip

Jalapeno Popper Dip

That’s right. Doritos. One bite and you’ll be singing the theme song to Team America (which I won’t print here because my mom reads the blog).

JALAPENO POPPER DIP (pdf)

  • 8 oz cream cheese, at room temperature
  • 1 C sharp cheddar cheese, shredded
  • 1/3 C (approx) onion, finely chopped
  • 1 (7 oz) can mild green chilies, drained
  • 1/4 C (more if you like it spicier) sliced jalapeño peppers, plus more for garnish
  • 1 tsp lemon juice or dry white wine (optional – your mild chilies may have enough juice even after draining that you won’t need any extra liquid)
  • 1 tsp black pepper
  • 1/3 C panko crumbs or cracker crumbs
  • 1 Tbsp butter, melted

Preheat oven to 400.

In a small skillet, saute onion (in butter or olive oil) over medium heat until lightly caramelized, about 5 minutes.

Meanwhile, roughly chop 1/4 C jalapeño pepper slices.

In a medium mixing bowl, combine cream cheese, cheddar cheese, sauteed onion, chilies, jalapeno peppers, white wine, and black pepper. Spread into a lightly greased 8×8 (or similar size) baking dish.

Toss panko crumbs with the melted butter to coat, then sprinkle over the cheese mixture. Garnish with jalapeño slices. (I just used a few slices, but if you’re serving a heat-loving crowd, go ahead and place the slices all over the top of the dish.)

Bake for 20 minutes, or until the top begins to turn golden brown and the edges bubble.

Serve with crackers, bagel chips, toasted bread, etc.

NOTE: For a large party, you may want to double this recipe. It will still fit in the same size baking dish.

Go team,
Hannah

1 Comment

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