Monday, October 8, 2012

Jalapeno Popper Cheese Dip

I'm sure you all stopped by so I could tell you this - yesterday the Broncos and Patriots played each other and the Pats kicked some booty. It was wicked awesome. 

I never had a football team growing up but after we moved to Boston, I became a Pats fan. And I like that living in Wyoming, where we don't have any pro sports teams, allows me to still keep that allegiance without feeling like I'm betraying my home team. 

Also, because I'm a girl, can I just say how much I love how the NFL breast cancer awareness campaign has caused all the teams use bright pink gloves, towels, and cleats? I hope it's doing some good but if nothing else, I like seeing big tough guys embrace such a traditionally girly color. 

Anyhow, yesterday I decided to make some fun snack food for the game. Thankfully, this attempt went much better than last week's cheddar bear dip fiasco. Much, much better. We're talking Jalapeno Popper-Style Cheese Dip, people. It's all the goodness of a jalapeno popper but with less time and effort. And no frying. So it's practically health food. 

Here's the main components: cream cheese, purple onion, jalapenos, white american cheese and bacon. I forgot a couple things though - butter, flour and milk. 

Oh, and this really isn't healthy. I lied. Sorry. 

Melt butter in a saucepan, add diced purple onion and diced jalapenos. 

I took most of the seeds out of ours so it was mild. If you want something hotter, leave the seeds in half of the peppers. If you want something truly hot, use all the seeds.

Stir in flour. Cook for a minute to get rid of that flour-y taste. 

Pour in milk. 

When the milk has thickened, add in the white american cheese. 

Cream cheese and bacon can be added now too. 

Stir until the cheese has all melted and the sauce is thick. 

I served this with Tostitos black bean chips (love those things) but you could also eat it with toasted baguette slices or pita chips or pretzels. Or a spoon. 

But chips are good (and easy!). 

My husband and I loved this dip. I'm sure Lillian would have too if she would have tried it (since I kept it mild by taking out the jalapeno seeds) but she's convinced she doesn't like cheese. Never mind that macaroni  n' cheese and grilled cheese are her favorite foods. 


Jalapeno Popper Cheese Dip
Yields about 2.5 cups

2 tbsp. butter
1/4 of a purple onion, diced
2 jalapenos (seeds removed at your discretion), diced
2 tbsp. flour
1 1/2 cups milk
8 ounces cream cheese
8 ounces white american cheese
6 slices of cooked bacon, chopped
salt and pepper

In a saucepan, melt butter over medium heat. Add onion and jalapenos. Season with salt and pepper; saute for five minutes, stirring often. Stir in flour. Pour in milk and cook, stirring continuously, until the sauce has thickened. Add cheeses and bacon. Continue to cook for 5-10 minutes; until the cheese has melted and the sauce is thick and lovely. 

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