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!

Baked Crab Rangoons

I LOVE crab rangoons. Ever since I had my first taste of Chinese food, I would gladly make a meal out of crab rangoons at a Chinese restaurant. I've always wanted to try making them, but don't have a deep fryer, and know I wouldn't use one frequently enough to justify the purchase. I ran into this healthier version, and made them for our holiday party last month. They were a hit & so easy to make!



BAKED CRAB RANGOONS (Adapted from Kraft Foods)

1 can (6oz) crabmeat, drained & flaked
4 oz Neufchatel cheese (low fat cream cheese), softened
2 green onions, thinly sliced
1/4 cup light mayo
Wonton wrappers

Heat oven to 350 degrees.

Mix first four ingredients.

Lightly spray mini muffin tin. Place wonton wrappers into the tins, carefully shaping into a cup shape. Lightly spritz each wrapper with spray, and bake for approximately 6 minutes.

Take cups out of the oven & place a spoonful of the crab mixture into each cup. Cook for an additional 6-10 minutes, until edges are golden brown & filling is warm.

Enjoy!

NOTES:
I used the cheapest crabmeat I could, which I believe was a pink crabmeat. It was already flaked/shredded, so all I had to do was drain the liquid from the meat.

Wonton wrappers are in the produce area - they make both round & square ones. I used the round as there were more in the package for the same price. If you double the above recipe, you should use just about all of the wonton wrappers. (About 60 crab rangoons).

I added just a bit of garlic powder for an additional bit of flavor, but it was barely noticable.

We didn't make all of the rangoons the night of our party - the filling will keep in the fridge for 2-3 days.