Bacon Jalapeño Popper Dip

I'm not going to lie. I love spicy cheese filled jalapeno poppers. I love them. If they wouldn't cause serious gastric distress...I'd eat them every meal.  The heat alone will kill you if you eat them to fast...but I love them. It's wrong. It's creeping over the edge of evil obsessive love affairs. Yes. I know. I will probably live to regret eating them, but my goodness, they are so hot.  Now add bacon and make it into a dip. Freak. Freak. Freak! 

Several years ago at the start of this blog, in a land far far away when we were just starting out and didn't have more than  a dozen recipes up, Evil Tara sent me an email with this recipe for Jalapeño Popper Dip. She must know how weak I am. Weak and pathetic in the sight of the poppers. Yes, imagine my genuine level of utter adoration at the mention of a hot appetizer dip that mimics the flavor of those evil hot cheese fat bombs. I had to make it right away! So, as the Evil Think tank session arrived with Evil Tara, this dip was part of the culminating events. I must say...it was just as evil as the recipe made it out to be.

 Yes. I am hopelessly in love forever. 10 years later, the addition of Bacon is a long-standing traditional Petersen Family upgrade.  You see why? Right? BACON!  I hope you'll join me in making this dip one of your holiday favorites! So here's the recipe.  You're welcome. 

Bacon Jalapeño Popper Dip

2- 8-ounce packages cream cheese, room temp

1 cup mayonnaise

1 cup shredded Mexican blend cheese

1/2 cup Parmesan cheese

1- 4 ounce can chopped green chilies

1- 4 ounce can sliced jalapeños- double if you like heat

1 cup real bacon crumbles

1/2 cup Parmesan cheese

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2-quart casserole. In a bowl mix bacon crumbles and the 1/2 cup of Parmesan cheese... Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not overheat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

There you go!

Always My Very Best,

Your Friend Chef Tess

Vegetarian Healthy Black Bean 7 layer Dip

Day 4 of the 90 day weight loss challenge. Dinner. I love Mexican food. I do. 
I don't love being overweight. It is sooo not my favorite. Yes, I know I'm beautiful. Honestly, I've never had so many gorgeous e-mails from all of you letting me know that I'm good looking! Thank you all! {Blushing}  That being said, I'm not trying to lose weight to look good, though that is a a perk. I'm wanting to do what is best for my overall health.   Plus, maybe when I've lost all the weight, Dr. Oz will want to have me on his show...just kidding. Hi Dr. Oz. I love you, by the way. 

So, today I decided I needed to have this delicious black bean 7 layer dip for dinner. Sounding as evil as it possibly could be, it is actually a very healthy choice! Including baked chips, and fat free dairy options, it is a great vegetarian dinner.  I think even Ace will approve!


Healthy Black Bean 7 Layered dip

2 cup black beans, low-sodium, cooked and mashed
1/4 cup  plain yogurt or fat free sour cream
1/4 cup salsa ( I love my Roasted tomato salsa)
1 cup chopped tomato
1/4 cup green onion, chopped
2 cup field greens (or lettuce), shredded
4 ounce shredded fat free cheese
8 slices jalapeños (optional)
2 Tablespoon chopped fresh cilantro
1/2 tsp Chef Tess Southwest Fajita Seasoning ( Here)
cracked black pepper to taste
4 ounce corn tortilla chips (corn), baked, unsalted


Directions: Mash black beans with a fork or potato masher. Divide between 4 serving dishes. Spread sour cream  and then salsa evenly over bean spread. Wash green onion and lettuce. Chop onion finely and shred lettuce. Layer onion, lettuce, cheese, then jalapeno (chopped) in the order listed over lettuce. Sprinkle with chopped cilantro, Chef Tess Southwest seasoning and cracked pepper.  Serve with chips (one ounce is about 11 chips)

Nutritional information: Yield 4 servings. Calories 300, Calories from Fat 80, Total Fat 9 g, Total Carbohydrate 40 g , Dietary Fiber 10 g, Sugars 5 g, Protein 24 g

Onward and Upward my darlings! There you go!

Always My Very Best,
Your Friend Chef Tess

Jalapeño Popper Dip

I'm not going to lie. I love spicy cheese filled jalapeno poppers. I love them. If they wouldn't cause serious gastric distress...I'd eat them every meal. The heat alone will kill you if you eat them to fast...but I love them. It's wrong. It's creeping over the edge of evil obsessive love affairs. Yes. I know. I will probably live to regret eating them, but my goodness, they are so hot.

Tara sent me an email with this recipe. She must know how weak I am. Weak and pathetic in ths sight of the popper. Yes, imagine my genuine level of utter adoration at the mention of a hot appetizer dip that mimics the flavor of those evil hot cheese fat bombs. I had to make it right away! So, as the Evil Think tank session arrived with Evil Tara, this dip was part of the culminating events. I must say...it was just as evil as the recipe made it out to be. Yes. I am hopelessly in love.

allrecipes.com

Jalapeño Popper Dip

2- 8 ounce packages cream cheese, room temp

1 cup mayonnaise

1 cup shredded Mexican blend cheese

1/2 cup Parmesan cheese

1- 4 ounce can chopped green chilies

1- 4 ounce can sliced jalapeños- double if you like heat

1 cup panko bread crumbs

1/2 cup Parmesan cheese

1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

The best dip I've ever had...so far...

We went to a pot luck tonight and this may be the best hot dip I have ever had. In my humble yet accurate opinion...you can't go wrong. This dip was amazing and I must say that Ace piled it on his plate in an amazing display of grimace proportion. It was beautiful to boot!
Way to go Lisa!...check out her blog for the complete recipe!

http://clanofthecavehair.blogspot.com/2009/04/red-hot-n-bleu.html