Jalapeno Popper Bacon Dip

Jalapeno poppers are one of my moms favorites.  And one of my favorites.  And one of Charlie's favorites.  And well, every one's' favorites. I was in charge of dips this 4th of July so I decided to turn this oh so popular appetizer into a dip-able masterpiece.  AND OH WAS IT.  I mean, my taste buds were doing straight up karate chops. 

Very rarely do I make something that I can't stop eating.  I usually enjoy what I make - but I think that's just a cooks curse - you're always critiquing your own recipes and wondering how you can make it better next time.  NOT THIS...OMG not this. It was so freaking delicious.  I think I ate half the pan.  I just hung around it like a little hover craft, not so discretely licking my fingers and anything else that accidentally (ahem) ran into the dip. 

Perfect combo of spicy, bacony, cheesy, creamy, crunchy, and soul satisfy...y.  I'm sorry you're reading this.

I sort of wung the recipe.  I was talking to my mom and tasting as I went along, but I pretty much remember the recipe.  I started with crisping up 12 pieces of microwave ready bacon (genius for dips when you don't want to fuss with bacon grease), placed the warm bacon on the cream cheese to soften it up, and then added chopped green onions and jalapeno peppers. 

I then added some mayonnaise (don't you dare use miracle whip or I'll hunt you down) and some sour cream.

I then added some garlic powder and then some colby jack cheese.  Because you obviously need cheese.

Then, I added it to a pie dish/dip dish...

...and then I did something brilliant.  I melted some butter and then added some panko bread crumbs.  After incorporating the crumbs into the butter, I sprinkled them all over the top.  I actually made this two days ahead of time...

...and after baking in a 400 degree oven for about 20=30 minutes, I got THIS.  Creamy crunchy GOODNESSSSS.

 HEY GIRL HEYYYYY.

MMM.  MMM MMM MMM.  Say what now?  MMMMMMMMM.

Here's the recipe! 

1 Block of Good Cream Cheese (Philly please) 

4 Packages of Microwave Ready Bacon, Crumbled (12 slices total) 

4 Green Onions, Chopped 

3 Jalapenos, Diced (remove seeds if you don't want it too spicy) 

1/2 Cup of Mayonnaise 

1/2 Cup of Sour Cream 

1 Cup of Colby Jack Cheese

1/2 Tsp of Garlic Powder 

1/2 Cup of Panko Breadcrumbs 

3 Tbs of Butter 

Leave cream cheese out until it reaches room temp to soften up.  Crisp up microwave ready bacon and crumble.  While still warm, add to top of cream cheese.  Add jalapenos, green onions, garlic powder, mayo, sour cream and colby jack cheese.  Taste and adjust as needed.Mix and spread into baking dish. Melt the butter and add the panko breadcrumbs and then sprinkle on top.  Let dip chill in the fridge for at least 4 hours, but can chill for up to 2 days.  Bake at 400 degree oven for 20-30 minutes or until breadcrumbs are a rich golden brown.  If needed, you can turn your broiler on at the end if they need an extra toasting. Serve with crackers, thinly sliced toasted baguette, carrots, frisbees, or shovels. 

Stay hungry! 

French Onion Dip

This weekend we went out to dinner with some dear friends to a new(ish) restaurant in Chicago called the Tortoise Club. Per usual, I scoped out the menu a few days before and they had something yummy listed - homemade french onion dip with sea salt and vinegar chips.  I couldn't wait to try it. When we went to order it, however, they were out! W...T...F.  Anyway, it was stuck in my head so I thought I would whip it up myself and it came out great!  Score.  

Start by melting butter and a little olive oil in a pan. 

Next, add your shallots, garlic, and vidalia onions.  I love all of these ingredients...I mean, how can this dip not be good.

 Break up the onions so they cook nice and evenly...like this.  Add some salt and pep.

The trick is to cook the onions low and slow...you have to be patient here.  I cooked them over low/medium heat for about 30 minutes, stirring every few mins. 

If the onions start to stick (which they will) add a little water to loosen them up, about two tablespoons at a time. This will help deglaze the pan a bit too.

Remove the onions from the pan and let cool.  While cooling, mix together the mayonnaise, sour cream, garlic powder, Worcestershire and balsamic vinegar.  If you only have Worcestershire, use that. I like the tang of the vinegar, but don't go out of your way.  It's subtle.



This is optional, but I like green onions so I added some to the dip to freshen it up a bit and add some color.



Once the onions have cooled off, give them a rough chop and then add them to the rest of the ingredients.  Taste it and season appropriately with pepper and a little salt, if needed.

Cover and set aside in the fridge for 2-3 hours, or until it's nice and chilled and set up.  This is important because it takes a bit for the flavors to meld.   

YUMMMYYYY.  This was so delicious!  Never, ever ever ever, buy premade onion dip again.  This is soooo much better.

Here's the recipe YA'LLLLL.

2 Tbs of Butter
1 Tbs of Olive Oil 
2 Garlic Cloves, Chopped 
1 Large Shallot, Chopped 
2 Large Vidalia Onions, Sliced 
2 Cups Sour Cream
1 Cup Hellman's Mayonnaise 
1/4 Tsp Garlic Powder
1 Tbs Worcestershire
1 Tbs of Balsamic Vinegar 
2 Tbs of Chopped Green Onions 
Salt & Pepper to Taste 

Melt butter and olive oil over medium heat.  Add onions, garlic, and shallot.  Work the onions to loosen up the rings.  Lower heat to low/medium and saute for 20-30 minutes or until onions are a deep golden brown.  If onions stick, add a little water to deglaze.  Set onions aside to cool.  In a mixing bowl, add sour cream, mayonnaise, garlic powder, Worcestershire, balsamic,  and green onions.  Season with salt and pepper to taste.  Once onions have cooled a bit, give them a rough chop and then add them to the rest of the mixture.  Cool in the fridge for 2-3 hours at least, but can cool for up to 24 hours.  Serve with sea salt and vinegar chips, celery, or any other goodies you like.

Stay hungry!

Cheeseburger Dip

Well.  Just guess what I made last weekend....

 

 ....just the BEST DIP EVER.  Seriously.  I had to put it away and then cut both of my hands off because I couldn't and wouldn't stop eating it.  Oh, then Charlie tried it and then he got down on one knee and proposed.  Again. 

 I love Closet Cooking, so I thought I'd try out a variation of his Bacon Double Cheeseburger Dip.  Mine doesn't include bacon so it's healthy. HAHAHAHA just kidding.  About the healthy part. 

So I started by browning ground beef with some blackening seasoning.  Blackening seasoning is my new go to - it has salt, spice, and extra flavor - perfect for some multi tasking. 

There we go.  Nice and brown.

While the beef is browning, stir up some sauce for the dip.  I mixed Greek yogurt (sour cream works well too), mayo, ketchup, mustard, ketchup, and a finely chopped garlic clove.

After the beef is done browning, mix in a block of cream cheese...

...and then pour in the sauce you made...

Give it a taste.  Charlie is obsessed (like OBSESSED) with mustard so I added some more.

Ta daaaaaaaa. Wait.  We're not done yet.

Next, add some finely shredded cheese on top.  I used Colby cheddar...but you can use anything you want.

Oooooo la la.  I baked it at 375 for 18 minutes and this is what I got.  Golden melty gloriousness.

A burger is not complete until I have it fully loaded - that's right - pickles, onion, lettuce and tomato.

 I love the contrasting flavors and textures.  Hot bubbly dip, topped with cold crispy fresh veggies.  YUM.

Serve with some crusty baguette and give yourself a long, long hug.  Because you are awesome for making such a baller dip.   Can we just have a moment of silence for the one on the right.  Just look at that overflowing of cheesy goodness.  I can't.  I mean I just can't even handle it right now. 

Cheeseburger Dip Recipe 

1.25 Lbs of Ground Beef (85% Lean) 

1/2 Tsp of Blackening Seasoning 

1 Block of Cream Cheese 

1/4 Cup of Fat Free Greek Yogurt (or sour cream) 

1/4 Cup of Hellman's Mayonnaise 

2 Tbs of Ketchup 

1 Tbs of Yellow Mustard 

1 Tbs of Worcestershire 

1 Clove of Garlic, Finely Chopped 

2 Cups of Shredded Colby Jack Cheese 

1/2 Cup of Sliced Pickles 

1/4 Cup of Diced Onions 

1/2 Cup of Diced Tomatoes 

1/2 Cup of Chopped Lettuce 

Preheat oven to 375.  On the stove top, brown ground beef with blackening seasoning.  Drain grease and add back to skillet.  Add cream cheese and mix together until melted completed.  Mix together the yogurt, mayo, ketchup, mustard, Worcestershire, and garlic.  Add to beef and cream cheese.  Taste - add more mustard, or anything else that you'd like.  Add shredded cheese on top and then put in the oven and cook until cheese is  bubbly and melted - about 15-18 minutes.  Top with chopped veggies and serve immediately with crostini, crackers, or whatever else you'd like. 

Stay hungry! 

Cheese Dips for Tailgating

Ah, cheese.  How I love thee.  I really love cheese.  Everything about it.  It's comforting and just amazing...in all forms.  I've never met a cheese I didn't like.  Grilled, melted, cold, off the block, and of course mixed with other amazing ingredients, too.  We are tailgating this weekend and I'm thinking about trying one of these.  What do you guys think?

Dude, check out Life's Ambrosia's Cheesy Jalapeno Dip with Tater Tot Crust.  Hello little love.




Hot Cheesy Mushroom Dip by Closet Cooking.  Charlie wouldn't touch this but I would hurt this thing.



Zesty Bacon Cheese Dip posted on Yummly.com.  Zesty = happy.



Beer Cheese Spread posted by Taste of Home.  This would be another great one for tailgating - you can serve it cold!  And it already has beer it in!  Score!



Pimento Cheese Spread by Pine Gate Road.  LOVE pimento cheese spread.  Perfect dip to make ahead of time and serve from your trunk.



Can't wait to tailgate this weekend! Stay hungry!

Creamy Hoagie Dip

Hoagie dip isn't a new concept.  You basically take your fav Italian sub (aka hoagie) fixings, chop em all up, and use mayo as a loose binder to create a meaty bruchetta topping.  I was craving something creamy and particularly fattening because I didn't get fat enough over Thanksgiving so I decided to change up the traditional recipe a little.  Whew.  I'm tired. 

The outcome was very, very good, but I ate far, far too much, much.  I could cry just thinking about it.  DAMN IT.  I'll be working on my fitness extra hard this week, man.

1 Block of Cream Cheese, room temp 

1/3 Cup of Mayo 

1/3 Cup of Sour Cream 

1 Tsp of Dried Italian Seasoning 

1 Tbs of Dried Red Pepper Flakes  

1/2 Tsp Garlic Powder 

1/2 Tsp of White Pepper 

1/2 Cup of Pappadew Peppers, Chopped* 

1/2 Lb Salami, thick cut, chopped 

1/4 Lb Mortadella, chopped 

1/4 Lb Capicola, chopped 

1/4 Lb Provolone, chopped 

1 Cup Shredded Iceberg Lettuce 

1/2 White Onion, chopped 

1/2 Cup Chopped Tomatoes 

2 Tbs of Quick & Easy Italian Dressing*

Blend the cream cheese, mayo and sour cream together.  I blended it together in my stand mixer.  Add the seasonings and mix.  Add the rest of the ingredients, except the lettuce, onion, tomato and Italian dressing and mix again.  Taste and adjust, if needed.  Pour dip into a shallow dish and let it mellow in the fridge for 2-3 hours so all of the flavors meld.  You can make this a day ahead of time.  Before serving, let the dip sit out on the counter for 30 minutes.  Top with lettuce, onion, and tomatoes.  Drizzle some of your favorite Italian dressing on top and serve with a good, crusty baguette.  You could also serve it in a bread bowl if you wanna be all crazy like that. 

Notes:

*If you can't find pappadew peppers, you can substitute roasted red peppers, pimentos, or pepperoncini. 

*Quick & Easy Italian Dressing: 2 Tbs of Olive Oil, 1 Tbs of Red Wine Vinegar, 1/4 teaspoon of Italian seasoning, salt and pepper.  Don't skip the dressing!  The vinegar adds the right amount of kick and acid to cut through the creamy dip.  

Try it peeps.  It's DAHLICIOUS, DAHLING.  Stay hungry! 

Homemade Boursin Cheese

You guys know Boursin cheese?  That little round of herby cheese THAT TASTES LIKE HEAVEN? 

I like sticking those hockey pucks of cheesy buttery goodness in my mouth and just chillin'.  Uh huh I do that.

Lucky for ALL OF US, it's pretty easy to make at home.  It's also tremendously less expensive than the store bought kind and it tastes just as good.  Check it ya'll.

Unsalted Butter

Cream Cheese

Garlic

Dried Thyme

Dried Marjoram

Parmesan

Basil

Parsley

Dill

Chives

Salt n' Peppa  

Chop up your herbs so they blend well into the cheese.

Mmmm dill.  Have I told you lately that I'm obsessed with dill?  Yes, I know.  Well guess what?  It tastes like spring in my mouth.

Start with room temp butter and cream cheese.  It's important it's room temp or it won't blend as nicely.

Next, add your garlic.  Whenever I want the garlic flavor but not OMG I just ate a giant clove of garlic and could wipe out the entire city of Chicago with my breath effect, I just grate it super fine. 

Freshly grate the parm and add that in.

Then blend it all up nice nice.

Once it's incorporated pretty well, add your herbs, both dried and fresh.

YES!

Mine needed some Salt n' Peppa so I added some.  Holy Moly.  I just wanted to rub this on my face and call it a night.

Put it in an air tight container and let it mellow for at least two hours.  I would recommend over night, however.  It's important that you let all of the herbs and garlicky goodness infuse the butter and cheese.

Garnish with some fresh dill, or fresh dill and parsley, or whatever.  Make sure before you serve, you leave the dip/spread out so it gets to room temperature.  This will ensure that it blends easily on whatever you put it on.  Crackers, bread, a frisbee, whatever.

This is all I really need in life.

The end.  Stay hungry!

Homemade Boursin Cheese Recipe (From Food.com)

2 garlic cloves, grated 

2 Sticks Butter, at room temperature

2 Blocks Cream Cheese, at room temperature

3 Tbs grated Parmesan cheese (fresh)

1 Tbs fresh dill, minced

1/2 Tsp dried marjoram

1/2 Tsp basil

1/2 Tsp chives

1/2 Tsp black pepper

1/4 Tsp dried thyme , crumbled

2 Tbs minced fresh parsley

Salt & Pepper (optional)

Blend the butter, cream and Parmesan cheese, and garlic together.  Add herbs.  Taste for seasoning and add salt and pepper if desired.  Let chill for 2 hours to over night.  Before serving, bring to room temperature.  Serve with crackers, on bagels, etc.  Enjoy!