I’m part of a couple of online cooking clubs, one of which is the Improv Cooking Challenge.
The premise of ICC is simple: each month you are assigned 2 ingredients, both of which are to be featured in a recipe that you share online.
For June, the 2 ingredients are Jalapeno & Cheese. YUM!
There are countless jalapeno cheese recipes to be found online. Stuffed chicken, macaroni and cheese with a kick, delicious queso sauce.. just to name a few. How does one choose? I shortlisted several options, but ultimately let my lack of desire to cook tonight determine the recipe I chose.
Ah, Jalapeno Poppers.. it’s been years since I’ve eaten them, and I don’t believe I’ve ever made the either. Mostly because I imagine that they’d take too much effort and time. The thing I love about this recipe is that within minutes you’ve got the delicious flavours of Jalapeno Poppers without all the work – or mess. It’s quick, easy and packs a powerful flavour punch!
The original recipe makes salad dressing, but by reducing the liquid I ended up with a thicker consistency – perfect to (shamelessly) double-dip veggies and chicken strips into.
Jalapeno Popper Dip
- 1/2 c cream cheese
- 1/4 c sour cream
- 2 Tbsp cream (I used coffee cream, as that’s what we had on hand)
- 1/4 c pickled jalapenos
- 1 clove garlic
- 1 green onion
- 1 Tbsp cilantro
- salt and pepper, to taste
- Put all ingredients into your bullet blender or food processor.
- Cover, and blend until there are no lumps left.
- Refrigerate for at least 1 hour, so the flavours can mingle.