… and so incredibly ill.
I probably overdid stuff on Saturday. The Hubbs & The Boys had their annual Bad Golf Day in Rosebud and I organized a low key Girls Day at our place. Nothing fancy, just got as many of the girls together as were available to just hang out for a few hours to catch up on many months of belated quality time, so to speak.
The evening was reserved for a BBQ at J&R’s and it was pretty great since they couldn’t make it to either golf or to girls’ day. Only thing that everyone else had to do was bring a side dish to share, which is always a really nice way of doing things as far as I’m concerned.
The problem for me was that I wasn’t feeling very well when I woke up yesterday morning (exceedingly nauseous), couldn’t really stomach the idea of eating anything, no nap after our visit and then we had to head off to the BBQ after I had muscled through making a shareable dish.
The dish I opted to bring was Brown Eyed Baker’s Jalapeno Popper Dip. It was an awesome choice. I’m generally not huge into dips, but I do like me some warm dippy cheese action. In fact, up until yesterday, I had never made a warm dip before. It’s never really occurred to me to make one, or bring one, to any of our usual gatherings, which is kind of odd because for the most part, they seem to be be exceedingly well received and not all that difficult to make, especially if you have a food processor.
The biggest problem I always encounter with potlucks is that if I make a warm dish, I don’t actually own a carrying vessel in which to bring the casserole dish. Yesterday I ended up wrapping my round corning ware in a really thick beach towel and then dropping it into the bottom of an insulated shopping bag from Sobeys and then putting the 3 boxes of melba toasts on top. It did to do the job as intended, but was a little bit awkward looking to say the least.
Anyhow, the dip was pretty fantastic. Even more so considering I am incredibly lactose intolerant and I was more than willing to do some pretty impressive consumption of said dip in a fairly generous quantity… though apparently not nearly as much one particularly pregnant friend in attendance last night. In my opinion, the fact that she went and loaded her plate up with the stuff just gave me warm fuzzies all over ^_^ As an aside, the dip is mind boggling when you take a scoop of it and plop it on top of your homemade hamburger patty in place of whatever cheese you might normally put on top. My burger had the dip + lettuce, tomato and a bit of ‘chup on the bottom. Seriously tasty burger.
Interestingly, there were 10 of us at dinner last night and only half the dish was consumed. So I don’t know if in the future when I make it, and apparently I’ve been informed that I shall have to make it, should I make only half a batch or continue on with a full recipe and as I did last night, leave the leftovers with the party host with a box of the melba toasts.
A couple of changes I would make in the future, and this is most likely an error on my part during my shopping expedition, would be:
1) Add a few good shakes of hot sauce to the dip or add a few slices of pickled jalapeno to the food processor. Whatever canned green chilies I had originally bought had no heat whatsoever. It had great smokiness, but definitely zero heat. The girls were totally a-okay with the lack of heat (apparently it gives the pregnant ones heartburn) but I was kind of wishing for a little bit of zingy warmth.
2) Make only a half batch of the topping. Instead of using a monster 9×13″ dish as the recipe instructed, I put the whole mess of dip into my smallest round corningware casserole dish and it just made the dip look tastier to me. This of course means that you have far more depth than you do surface area and the amount of topping as listed is definitely too much. I packed up the rest of the topping into a ziplock baggie and stashed it in the fridge to be used for something else at a later date. But as always, do as you see fit.
Jalapeño Popper Dip
16 ounces cream cheese, at room temperature
1 cup mayonnaise
8 pieces of bacon, chopped and cooked
6 jalapeños, minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
2 cloves garlic, minced
½ teaspoon cumin
1½ cups shredded cheddar cheese
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 tablespoons unsalted butter, melted
Preheat oven to 375F
Combine topping ingredients together in small bowl, tossing with a fork until the mixture is evenly moistened and set aside.
Combine all the dip ingredients into bowl of food processor and zip until smooth.
Pour the mixture into a casserole dish and generously cover with topping mix.
Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling.
Let rest for 5 minutes before serving.