Jalapeno Popper Dip

Jalapeno Popper Dip

I have been dying to try this dip.  There are so many different recipes for it out there if you've ever looked, and I did!  So, I read  several and came up with my own. It's pretty yummy and quick to throw together.  Hope you like it too!

Let's get started:

Jalapeno Popper Dip

2 (8 oz) packages of cream cheese-softened

1/2 cup mayonnaise

1/2 cup sour cream

2 cups shredded cheddar cheese

1/2 cup Parmesan cheese

1 (4 oz) can chopped green chilies

1/2 cup of chopped pickled jalapenos from a jar

1 Tablespoon pickled jalapeno juice

Topping

1 cup panko bread crumbs

1 Tablespoon of dried Ranch flavored powder mix

1/4 cup (half stick) of butter-melted

Directions:

Preheat oven to 375 degrees

Lightly grease an 8 x 8 baking dish

Mix cream cheese, mayo, and sour cream until well combined in a large bowl.  Add both types of cheese, jalapenos, and jalapeno juice, stir until combined. (You can add more or less jalapenos and jalapeno juice to suit yourself.)

Spread into prepared dish.

Combine melted butter, bread crumbs, and ranch powder in a small bowl.  Mix well.  Sprinkle on top of dip.

Bake for 20-25 minutes or until cheese is melted and crumbs are golden brown.

Print Here 

Blueberry Salsa

Blueberry Salsa

I saw this salsa recipe over at recipegirl.com.  Isn't it beautiful?  And so perfect for the 4th of July or any get together. 

First, let me get this off my chest, I'm not a big fan of blueberries.  They are a pretty little fruit but not my first choice.  I made this salsa because it's so darn pretty.  And I was just a little surprised at how wonderful it tastes!  The cilantro is a perfect addition.

I stuck with the original recipe with the small exception of using half of a banana pepper with one jalapeno pepper.  I had one that was ready for picking in my garden.  This is a great change from regular tomato based salsa. I served it with lime flavored tortilla chips which I must say were the perfect accompaniment.

  

Let's get started:

BLUEBERRY SALSA

2 cups fresh blueberries, chopped
1 cup whole fresh blueberries
1/4 cup fresh lemon juice
3 Tbsp. chopped fresh cilantro
1 medium seeded & minced jalapeno peppers

1/2 of a medium seeded & minced banana pepper
1/3 cup diced red bell pepper 1/4 cup chopped onion
1/2 tsp. kosher salt
tortilla chips for dipping

1.  In a large bowl, carefully combine all ingredients.

2.  Cover and chill until ready to serve.  Serve with tortilla chips.

Yield:  About 3 cups

Original recipe found here.

Print recipe here

Elia's Dip (Sausage and Cream Cheese Dip)

I've seen this dip called so many different things. We call it "Elia's Dip". Elia is a long time friend and fellow Army wife. We used to live in the same apartment complex years ago. She brought this yummy dip to one of our parking lot BBQ's and everyone fell in love with it. What makes hers different than the rest is loading it up on lime flavored tortilla chips. Something about those chips just makes it better!!

Elia's Dip (Sausage and Cream Cheese Dip)

1 pound sausage

1 (10 ounce) can diced tomatoes with green chile peppers **

2 (8 ounce) packages cream cheese, softened

Lime flavored tortilla chips***

Let's Get Started:

1. In a large skillet, cook sausage over a medium heat until it is browned and cooked through. Drain grease.

2. Add sausage, cream cheese and diced tomatoes to a crock pot on low to medium heat. Heat until cream cheese is melted and dip is warm.

When re-heating dip you may want to add a little milk.

**can sub diced tomatoes with green chile peppers flavored with lime and cilantro

***if using lime and cilantro flavored tomatoes use regular tortilla chips

PRINT RECIPE HERE

*Not my photo.  I borrowed it from allrecipes.com.  I will be posting one of my own photos as soon as I make the dip again.