Jalapeno Popper Dip (I only made 1/2 recipe for we didn't need so much dip)
as seen on Noble Pig but entered for Super Bowl Contest from Big Red Kitchen
2 - 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 - 4 ounce can chopped green chilis (do not drain)
1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat (I roasted one poblano pepper and chopped instead)
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted
In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased (I used butter) 2-quart casserole dish.
In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well.
Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10.
This absolutely tasted like the poppers. There wasn't much left!!! I wondered why it wasn't spicy from the pepper I selected....it occurred to me the cream cheese/dairy is what counter acts with the chemical that sets your mouth afire!!! So next time you eat fiery foods....have sour cream/salad dressing or milk on the side to put out the fire!!!
From Noble Pig, recipe by Cutting Edge of Ordinary
2 large packages Pillsbury Crescent Big & Buttery Rolls (10 ounces each)
1/4 lb ham, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1/4 pound Genoa salami, thinly sliced
1/4 pound, Swiss cheese, thinly sliced
1/4 pound pepperoni, thinly sliced
3 large eggs, lightly beaten
3 Tablespoons grated cheese (I used Colby mix)
Dash pepper (I also added a bit of Italian Seasoning)
Lightly spray a 9 x 13 pan with cooking spray. Open one package of crescent rolls, unrolling in one piece and press it into the bottom of the pan. Make sure you push together all the little perforations. Layer meat and cheese in the order listed above. The 1/4 pound is an estimate. Just keep layering until it covers the pan. Do not overlap the pieces. One note - try to use baked ham instead of cooked ham. Cooked ham can sometimes be too watery. If you do use cooked ham, microwave it on paper towels for a few seconds to get some of the wetness out of the meat.
In a medium bowl add eggs, cheese, pepper and seasoning. Pour most of the egg mixture on top of the meat and cheese, reserving a small amount. Top with second package of crescent rolls and brush and brush with remaining egg mixture. Bake 25 minutes at 350 degrees or until top is golden brown. Let cool a bit before cutting into squares so the cheese does not ooze out the sides. Serve warm or room temperature.
These were fabulous. I thought the egg added would make the bread soggy kinda like french toast. NOPE. This recipe is a KEEPER!!! Great for weekend brunches, snacks for the kids or leftover for lunch!
Cathy, the Queen of Noble Pig....your game day picks obviously influenced me. I've made 3 things from your game day post and they were KILLA! You DONE good!