You know, grazing... as in:
Graze: [greyz]
1. to feed on growing grass and pasturage, as do cattle,sheep, etc.
...Or, in my case:
2. to stand around a table at family events, even if there are ample seats and plates available, and slowly rotate around the table while stuffing one's face and wondering how to perform the infamous Double Dip without being chided.
As a lover of all things food, I've been cooking like crazy lately! But what's weird is that I have never blogged about it. I'm not sure why-- laziness, maybe, or maybe fear that the blog about food, following a blog about my cats, will deem me a Bridget Jones before I'm even 30.
All that said, I have found some good stuff. And it must be shared with the world. The first, of course... a dip! Jalapeño Popper Dip, to be exact!
I found this recipe online, at foodgawker.com. But, of course, it wasn't spicy enough. Or cheesy enough. Or crispy enough. My friend Leslie shares my same love for waist-band destroying dips, so we perfected the recipe!! Here goes nothing...
Jalapeño Popper Dip
Ingredients:
8 oz cream cheese, softened
~6 oz shredded cheddar... Ummm, or MORE.
~6 oz shredded parmesan.... Yeah, or more.
3/4 cup mayo
1 small can diced jalapeños... or 2...
2-6 jalapeño peppers, seeded and finely diced. Yes, I said 2-6. We've used up to 6 with no issues. In fact, although four is our regular number, if I start chopping the peppers and don't immediately cough, two more go in!! But I know some people don't share our love for self-torture, so for you guys, 2 should be plenty. And please, do yourself (and your eyes, if you have contacts... your nose, if you have a cold... your nethers, if, well, you ever have to pee... a favor and WEAR GLOVES.)
Panko bread crumbs-- and don't use the regular ones! These make the dip!
Tortilla chips
Salt & Pepper
Garlic Salt
Whatchya Do Now...
Oven at 350.
Medium, square or circular baking wear heavily sprayed with Pam
Now, mix both types of peppers, cream cheese, mayo, all the cheddar, and almost all the parm. Season with S&P and garlic salt to taste. Dump in your well-lubed dish (Baby Mama side note... "Is it ok if I just spray a little Pam down there right before the baby comes?).
Mix some panko crumbs with a little more garlic salt and a few teaspoons of parm-- not to much, or instead of a crispy, flaky delight, the top will become an impenetrable shield, breaking every chip that tries to enter it and leaving you with NO DIP!!
Put this mixture on top of the dip, shaking it around to make the topping even.
Bake at 350 for... well, we haven't quite figured this out. Somewhere between 20 and 30 minutes is good, but just so the top gets nice and brown!
Then... ENJOY!! If you're allergic to gluten like my friend Leslie, just grab some gluten free corn chips (Doritos are actually gluten free), and sub the panko crumbs out with crushed up rice chex! Actually, believe it or not, the chex might make a better topping-- the jury is still out on that one.
