Jalapeno Popper was a Rolling Stone

This weeks entry is special because I got to make something yummy to celebrate a friends sons first birthday. Tristan is an old friend, a dear friend, and someone who I am so happy & thankful to facebook for the reconnect!

Last year at this time 1/21/2012 Asa was introduced to the world, he is one of the happiest babies, I have ever met, he also has the most amazing hair (see picture)

Image

Asa @ 6 mos

I wasn’t sure what to make, I sent some ideas to Tristan, and had her pick. It didn’t occur to me until I was in her kitchen on Sunday with the dip, that she was a vegetarian, this dip had bacon…oh wait, She picked it, guilt be gone! This recipe DOES contain bacon (yum) but if you don’t eat the real deal for religious, or even dietary reasons, make without, or make with turkey bacon, vegan bacon, etc. There are a ton of options for those that do not partake in this gastronomic past time.( I do feel bad for you though) 🙂

JALAPENO POPPER DIP

Before you start making this masterpiece, pre heat your oven to 350′

INGREDIENTS:

6-8 slices of bacon, diced and cooked crispy (If you are lucky enough to live by a Trader Joe’s, they have thick cut bacon for $3.99, I used all 10 sliced)

4-6 jalapeno’s, chopped and deseeded (like the post 2 weeks ago, DO NOT TOUCH YOUR EYES, I am the only idiot who can’t remember)

In the food processor Bacon & Jalapeno

2 8-oz packages of cream cheese (softened, I used lite)

1 cup of mayonnaise (this is the devil, it’s disgusting, I used 1/2 blech)

1 cup of shredded cheddar cheese

1/2 cup of shredded mozzarella cheese

1/4 cup diced green onion

Combine all the above into a bowl and mix together until the cream cheese is smooth

MIXED

Transfer all this yumminess into an oven proof dish, I seem to have donated all of my dishes to friends (If you are reading this and have one, can you bring back PLEASE)

WITHOUT TOP

Not quite ready to bake yet, the most important part comes now, the topping! Sprinkle this ALL over the top of the dip.

1 cup of crushed crackers (I used something comparable to Ritz, whatever has butter in it use, Trader Joe’s has butter crackers)
1/2 cup parmesan cheese ( I doubled this, nothing like cheese overload)
1/2 stick of melted butter

TOPPING WITH TOP

Bake for 20-30 minutes, my oven is very old (from the 60’s), nice to look at, but very unpredictable, so I did 15 minute increments. It really needed like 35-45 mins for it to be extra bubbly, browned, and melted.

I have to say this was one of my favorite dips/apps I have ever made. All the flavors went together very well, and by the looks of the below picture it seemed to be a hit when I left, I don’t know what the status was an hour later! Crowd pleaser? I think so!

DONE GONE

If anyone tries this with another type of meat, or even meatless, please let me know your thoughts!

DIPPABLES:

We used pita chips, and these new lavash chips from Trader Joe’s that will probably be discontinued next week.  I think it would work well with a ridged potato chip.  For those of you who think using celery would be a good alternative to the “unhealthy” cracker or carb….need I remind you this dip has 2 lbs of cheese and enough bacon to scare your cardiologist.

As I walk out the door to hop my flight to NYC, I wish I had even a spoonful of the heat the jalapeno’s packed, b/c it’s going to be COLD!

HAPPY BIRTHDAY ASA!

ASA 1 YEAR!

HAPPY DIPPING!

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3 thoughts on “Jalapeno Popper was a Rolling Stone

  1. Steph, my darling dip diva… best party contribution ever!… as evidenced by it being 1) the only dish GONE, and 2) the only dish my professional chef cousin liked. Can’t wait for dip and wine night in Feb! xx

  2. sweet post…and this dip, i gotta try (with those lavash chips that will get soon discontinued from TJ’s) as for the hubby, he will worship me…everything in this dip is part of his main consumption, ha!

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