Jalapeno Popper dip

The last of the dips I made for Monday Night Football (with Pickle Wrap Dip and Buffalo Chicken Dip). I think this was my favorite! (But I LOVE peppers!) This tasted so much like the individual poppers, but was much easier to eat!

I only used about half of the bread crumb topping, so I would recommend cutting back. (There was still a layer about 1/2 inch deep across the top.) I also stirred the crumbs into the dip just before serving - it spread the crunchy breading throughout the dip.



JALAPENO POPPER DIP (Adapted from My Baking Addiction)

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1 cup shredded Mexican style cheese

1 cup Panko bread crumbs
1/2 cup grated parmesan cheese


Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

Using an electric mixer, blend the cream cheese and mayonnaise until smooth. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.
Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.



ENJOY!

Buffalo Chicken Dip

Yet another Monday Night Football recipe! I served this along with the Pickle Wrap Dip, and a Jalapeno Popper Dip (recipe to come). While each of these made large portions, our group of 8 managed to almost completely finish all of the dips! I think that speaks to how much these were enjoyed!

(Again, I apologize for the photo - it's much more appetizing than the picture makes it appear! I need to work on photographing dips!)


BUFFALO CHICKEN DIP (Adapted from Prevention RD)

1 package (8 oz) cream cheese, softened
1/2 cup blue cheese (or ranch) dressing
1/2 cup buffalo wing sauce
1 1/2 cups shredded cooked chicken breast (I used 2 large breasts, boiled, then shredded)
1 cup shredded Mexican cheese

Heat oven to 350°F.

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese. Spread in ungreased 1-quart baking dish or 9-inch pie plate; cover with foil.

Bake 30 to 35 minutes or until hot and bubbly. Serve hot with crackers or celery sticks.

ENJOY!

Pickle Wrap Dip

I LOVE dill pickle wraps. They are always a treat! Because they take so long to make, I rarely make them. My grandma, who loves to have special treats for her grandkids, often surprises my sister & I with a tupperware full of them.

With the onset of Monday Night Football, I wanted to find some tasty dips to serve. I knew the dip version of the wraps would would be a great (and quick!) way to satisfy my cravings.

There are many versions of the recipe around - I based mine on taste, trying to get it as close to the wraps I love. I personally thought it was delicious, and everyone at the party seemed to agree!

(Sorry about the not-so-great picture - everyone was eager to eat!)


DILL PICKLE WRAP DIP

8 oz cream cheese
2 large dill pickles (the HUGE ones you buy in bulk!)
4 oz of corned or roast beef

Place all ingredients into a food processor & pulse until desired texture. (EASY!! No chopping or cutting required!)

Store in refrigerator.

ENJOY!