Not exactly gourmet, but freakin' good!

16 years ago

We had an open house at work last week, where the managers brings food and the hourly associates come through the offices for an afternoon snack fest. I was really busy, with no real time to make anything involved. I ended up making Jalepeno Popper Spread - OMG - it was really good!

(Of course, I would lick cream cheese off the floor, given the chance...)

This is apparently an old recipe, but new to me. I will show the original recipe, then what I did instead.

Jalapeno Popper Spread (Original Version)

Ingredients

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise

1 (4 ounce) can chopped green chilies, drained

2 ounces canned diced jalapeno peppers, drained

1 cup grated Parmesan cheese

Sliced toasted baguette

Directions

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, (Editor's Comment: ick...really?!!), about 3 minutes.
Serve warm with sliced toasted baguettes.

Baked Variation

If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.

----------

Jalapeno Popper Spread (Weed's Version, with a note at the end for next time)

3 (8 ounce) packages cream cheese, softened

1.5 cups mayonnaise (see note below)

2 (4 ounce) cans chopped green chilies, drained

6 ounces canned or jarred jalapeno peppers, drained and diced

Salt & Pepper to taste

Topping:

1 cup plain Panko, mixed with 1/2 cup freshly grated parmesan.

White Corn tortilla chips

Mix cream cheese, mayo & peppers, add salt and pepper to taste. Spread into a 9 x 11 glass or ceramic pan, then top with Panko mixture. Bake at 350 for 15 - 20 minutes, or until topping is nicely browned. Serve with white corn tortilla chips.

*Note for next time: instead of all mayo, use half mayo and half sour cream. Add an ounce or two more jalapenos.

Some reviewers of the recipe used fresh Jalapenos. I didn't do the fresh japs because I was worried it would be too hot for a crowd. The jarred ones I used had a nice amount of heat. I was ambivalent about the parmesan...seemed odd for this recipe, but it did work well. Other notes from the reviewers said they served it with pita chips, Triscuits, Wheat Thins, etc. Personally, I liked the white corn chips.

I put the pan on one of those

to keep it hot, but it went so fast, it really wasn't needed. If you like Jalapeno Poppers, you really need to try this!

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Comments (13)

lindac
16 years ago
copied and pasted....but I think if you change some of the mayo for sour cream you will ed a bit of zip....maybe some lime juice.
sooz
16 years ago
Ohhhh, yeah...that stuff is GOOD!!!! I've made it with my own slight variations, and it is gone gone gone quickly!

Sooz
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pat_t
16 years ago
It's a favorite here too, Wendy. And good with plain old Fritos or Tostitos too.
stacy3
16 years ago
gotta try this one weed - thanks! i AM GOIng to keep bumping it up until I get my reg. computer back so I can save it to my recipes.
pat_t
16 years ago
Wendy - I forgot to note - mine contains cheese:

JALAPEÃO POPPER DIP

8 oz. cream cheese, softened
1/4 cup mayonnaise
1/2 cup Cheddar cheese
1/2 cup grated Parmesan cheese
4 oz. canned, sliced jalapeÃ±os
1/4 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese

Mix the cream cheese, mayonnaise, cheddar cheese, Parmesan and jalapeÃ±os in a bowl and pour into a baking dish.
Mix the Italian breadcrumbs and Parmesan and sprinkle over the dip.
Bake in a 350Â° F. oven until bubbling on the sides and golden brown on top, about 15-20 minutes. Serve with tortilla chips.
stir_fryi SE Mich
16 years ago
Wow -- that sounds yummy! Has anyone ever tried Buffalo Chicken Dip? My SIL makes it and my family scarfs it down fast! It is soooo bad for you though!

I wonder if I could lighten up Pat t's version with light mayo and light cream cheese?
cookie8
16 years ago
I am having a TexMex night and will serve this before hand. Thanks.
weed30 St. Louis
Original Author
16 years ago
Fritos sound good! I'd seen a variation with cheddar, I'll have to try that next time. Some of the reviewers said they used the low fat versions of cream cheese & mayo with no ill effects. Personally, cream cheese, mayo & sour cream are items that I always use the full fat - it's worth it to me :)

Someone at work has brought the buffalo dip - it is not so attractive, but yummy!
woodie
16 years ago
Thanks Weed! This sounds wonderful - and I think cheddar would be a great addition.

I have only had that buffalo dip once and it was a real winner. And so healthy :)
lyndaluu2
16 years ago
stir fryi
Could we have the recipe for Buffalo Chicken Dip

Thanks,

Linda
pat_t
16 years ago
Here's how it was originally posted over on the Recipe Exchange:

BUFFALO CHICKEN DIP

4 boneless, skinless chicken breasts (about 2 lbs.)
1 (12 oz.) bottle Frank's Hot Sauce
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) bottle blue cheese salad dressing (or Ranch if you prefer)
8 oz. shredded sharp cheddar, Monterey Jack or a combination

Boil chicken until cooked through, shred with 2 forks.
Preheat oven to 350Â° F. In a 13- x9-inch pan, combine chicken with hot sauce and spread evenly.
In a large saucepan over medium heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkle with shredded cheese and bake uncovered for another 10 minutes. Let stand 10 minutes before serving. Serve with Frito scoops, Ritz crackers, and celery sticks.

Posted by GlendaAl at the ths.com Recipe Exchange.
kathleenca
16 years ago
Wow, Weed, thanks for this! I haven't made Popper Spread either, but it's on my list now.
stir_fryi SE Mich
16 years ago
Thats pretty much it except we use Franks Buffalo Wing Sauce (2 Cups) instead of the Hot Sauce. It is a thicker consistency and not so flaming hot! I also use Ranch dressing because I hate blue cheese.

Not exactly gourmet, but freakin' good!

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lindac

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Not exactly gourmet, but freakin' good!

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