Ok, guilty as charged, I’m a super girly girl artist-type who doesn’t know anything about football. Not to say that I don’t find it interesting. When it’s on, I’m totally hooked. I swear! It’s the changing the channel to the football game part, that I have trouble with on a regular basis. But the super bowl is different. It’s much different. I always watch the Super bowl. It would be un-American not to. Am I right?
During the Super bowl you can just find me near the buffet with the other clueless people. I will only occasionally gravitate towards the television when there’s an explosion of excitement, standing, cheering, high fives, perhaps some fist-pumping of some sort. <shrug> I kind of know what’s going on for the most part… there’s a ball…and a lot of spandex …and running and throwing, obviously. I know it’s all very exciting and when I do watch it, I enjoy it. There’s that Manning guy. You know the one. OK, I’ll stop trying now.
I live in the land of the Giants. People are obsessed. Not to say I’m not pleased for the Giants. I am! Totally! In fact, I was so excited for them that I immediately thought…
“mmmm game day party food!”
Well, the good thing is that you don’t have to be a sports fan to enjoy this dip. It’s delicious. It’s smooth and velvety and bubbly with cheddar and chile peppers. It’s rich and creamy while also spicy and warm, like a big hug on a cold winter game day. It’s pretty much a gigantic bowl of awesome jalapeño popper filling. I put it on some raw veggies and it’s delicious. I put it on some toasted whole grain rye baked tortillas and it was awesome. I put it on some sliced fresh bagels from our local bagel shop, lightly buttered and then toasted and it was phenomenal and that is truly what made it taste like a big bowl jalapeño poppers. It’s so good it doesn’t matter what you put it on, honestly. Feel free to make it your own with a diverse amount of choices.
Good luck and congratulations to the New York Giants.
Jalapeno Popper Dip
- 3/4 cup chopped yellow onions
- 3/4 cup chopped celery hearts
- 3/4 tablespoon minced garlic
- 3/4 cup + 1/2 cup chopped chile peppers of your choice (I used jalapeno)
- 1/2 cup diced sweet potatoes
- 2 tablespoons minced, canned smoked chipotle chile peppers in adobo sauce
- 2 cups water
- 2 teaspoons salt
- 1 teaspoon chile powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- 2 tablespoons fresh squeezed lime juice
- 16 ounces sour cream
- 8 ounces cheddar, grated +2 ounces cheddar, grated, for top
- 8 ounces cream cheese
In a large deep skillet over medium high heat, add onions, celery, garlic, chile peppers, sweet potatoes and chipotle chiles. Stir frequently to prevent from burning. When onions turn translucent and vegetables begin to stick to the bottom of the skillet, pour in water. Stir, scraping up any bits from the bottom of the pan. Cook uncovered until water is gone and vegetables are tender, (takes about 25 minutes) stirring every few minutes. Once liquid is gone and vegetables are tender, remove from heat and bring to room temperature or slightly warm.
In a large (1.5 or 2 quart) oven safe dish, combine and stir thoroughly the prepared vegetables with the remaining ingredients, reserving 2 ounces of grated cheddar cheese and 1/2 cup chopped chile peppers for the top of the dip as garnish. Once the dip is thoroughly stirred, wipe the edges to prevent burning and garnish the top to your liking with cheese and chiles.
Note: At this point, you may refrigerate for 3 days until ready to eat. You may instead make this ahead a week in advance freeze at this point (covered) for 6 days and then thaw in refrigerator overnight before baking and serving.
On the day you’re going to eat/serve the dip, preheat oven to 425 degrees Fahrenheit and place refrigerated dip dish in preheated oven for 25 minutes, or until hot and bubbling.
Serve warm with lightly buttered toasted bagel slices or fresh bread for extra crunch.