Hot Jalapeno Pepper Dip

Well, it’s good to be back!

We are mostly moved into our new home here in Las Cruces, and I’ve been able to get into the kitchen for some simpler recipes at least, and this will be one of our favorites for sure.

There are lots of Jalapeno dip recipes around, so there is nothing earth-shattering here, but we loved it so much that we ate the whole thing in two nights. It was so good.

Eat it with tortilla chips or raw veggies. Eat it by the spoonful, or lick the dish. It’s good.

INGREDIENTS:

  • 8 oz of cream cheese, room temperature
  • 1/2 c mayonnaise (Hellman’s is best if you want this dip hot, since it won’t separate on you)
  • 2 green chiles, roasted, peeled and chopped
  • 3 healthy TBSP of canned jalapeño slices, chopped
  • 1/2 c Parmesan cheese
  • 1 small can of corn or equivalent frozen
  • 1 large fresh jalapeño

INSTRUCTIONS:

  • Place the cream cheese and mayo in mixer and mix on medium until smooth
  • Add the chiles and jalapeño and mix on low until incorporated
  • Add the Parmesan cheese and the corn, and mix on low until well mixed.
  • Turn into a oven-friendly baking dish. Sprinkle with additional Parmesan if desired.
  • Slice the fresh jalapeño, and place around the top.
  • Place in oven at 350° for 20 minutes or just until it starts to bubble.

Note: this is also great at room temperature. Can be easily doubled or tripled for company. Also consider adding crumbled bacon to the top after it comes out of the oven.

Tex-Mex Jalapeno Poppers

Oh boy. We made some of these today for our dinner with T-bones and potato salad. They were excellent.

These can be hot!

The recipe is simple, you can literally make any number you want.

They are a great little appetizer, but keep the milk at hand if you don’t like a lot of heat. Make sure to try to remove all the seeds and the membranes to cool them off a lot.

This recipe come from Flower Elliot at JustAPinch.

INGREDIENTS:

  • Jalapeños
  • cream cheese
  • bacon

INSTRUCTIONS:

  1. Cut a “T” at the top and down the center of each jalapeño. (lay them on the table and however they lay flat, use the top as where to cut them open. They will then lay nicely cut side up in the baking pan)
  2. Remove all seeds and membranes as best you can, being careful not to break the pepper apart.
  3. Fill each with cream cheese, and then wrap each with one slice bacon.
  4. Place in baking pan (I put them on a rack so they wouldn’t sit in the bacon grease), cut side up.
  5. Bake until done at 400°.  I found that 40 minutes was enough, but just test with a knife tip to see if the pepper is cooked through.

Serves: I would say 2 to a person.