Jalapeno Popper Dip

I’m part of a couple of online cooking clubs, one of which is the Improv Cooking Challenge.

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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.

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Jalapeno Popper Dip

Ingredients

  • 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

Directions

  1. Put all ingredients into your bullet blender or food processor.
  2. Cover, and blend until there are no lumps left.
  3. Refrigerate for at least 1 hour, so the flavours can mingle.

To make a thinner dressing for salad, simply add more cream. You can also adjust the spiciness by adding less – or more – jalapenos.

Bon Appetit!

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