Blog Challenge Day 2...No pictures but lots of Jalapeno Popper Dip.

Day 2 - Something You Ate Today

BlogFail. 

I didn't bother to check what Day 2 was all about so I didn't take a picture of anything I ate today. I DID take a picture of something I made yesterday. 

But before I get to that, I'll just quickly list what I made today. We started the day with Strawberry Stuffed French Toast which, by the way, I totally plan on sharing with you because it IS amazing. Since breakfast was so elaborate (for us at least) we had a simple Caprese Salad for lunch made with some of the tastiest heirloom tomatoes I've had recently.

But since you can't taste see any of the yummies we had today, let's get to what I DID take a picture of. And that is...

This Jalapeno Popper Dip is LISHUS! 

Baby boy's words not mine.

I made it for the first time a couple weeks ago for a little get together and let's just say people were helping themselves to heaping plates of this stuff before it was all gone. 

THAT GOOD!

I first saw this as a pin on that great site we all love...

http://pinterest.com/pin/268738302734174990/

(Follow me)

I followed his link to the site where he got his inspiration from and from there I made my own mods. Here is my recipe...

Jalapeno Popper Dip

FOR THE FILLING:

2 - 8 oz packages of cream cheese

3/4 cup mayo

1 - 4 oz can of diced green chilies

4 oz DRAINED jalapenos 

     (note: I get a good jar of jalapenos 

      so they are still crisp...no one like 

      a mushy pepper)

PLUS 1 tablespoon of the jalapeno juice

1 cup mexican blend shredded cheese

1/2 cup parmigiano reggiano

2 1/2 fresh jalapenos seeded and deveined*

FOR THE TOPPING:

1 cup panko bread crumbs

1/2 cup parmigiano reggiano

3/4 stick butter

Take all of the filling ingredients, toss them in a bowl, mash them up with a fork. 

Pour into a casserole dish.

Melt the butter for the topping, add the panko and cheese and then crumble it on top of the filling.

Place in a preheated 375 degree oven and bake for 30 minutes or until the crust is nice and golden.

*(If you like your stuff REALLY spicy leave them be, but for myself, I WEAR GLOVES (you don't want to touch your eyes after handling these...TRUST ME) and then I cut the peppers in half scoop out the seeds and veins because ALL of the heat in a pepper resides right there. )

*(P.S.S. or was it P.P.S (?)the reason I'm being a little bit on the obsessive side over draining the jarred peppers and then adding 1 tablespoon, is so that you don't have a runny dip. It has happened. True story.) 

Rip open a bag of tortilla chips (we like Trader Joe's tortilla rounds) and >>>>>

ENJOY!

OH! And tell me what you think!