Tuesday, February 2, 2010
It's Day Two of Appetizer Week here at Kitchen Koala, where I'll be showcasing some wonderful dishes to add to your Super Bowl party spread. Today's dish: Jalapeño Popper Dip. Served up with Ritz® crackers, it's almost guaranteed to be gone by the end of the first quarter! This stuff is dangerous, folks. Not 'exploding tin can of condensed milk' dangerous, but 'seriously, majorly harmful to your diet' dangerous. Get out those elastic pants, 'cause you're gonna need 'em! It's so incredibly delicious and addictive that once you try it, you just might consider hiding it from your party guests!
The recipe for Jalapeño Popper Dip is by Robin Sue of Big Red Kitchen. Some of you may recognize Robin Sue as a "Crafty Superstar" over at Cut Out + Keep. She's got some fanstastic recipes both there and on her blog, so be sure to check them out when you head over there for the dip recipe. I made two changes to the recipe: I didn't process the mixture in the food processor, opting instead to drain and chop the peppers myself (because I'm a choppin' kinda gal, and it soothes me!). And because we like things spicy here in Cajun Country, I added two fresh roasted jalapeño that I peeled, seeded and chopped. Delicious!
Tomorrow: Bite-sized bombs of flavor...