It’s Labor Day Weekend, and we’re getting closer to football season and the start of the school year for many, so these snack ideas are doing double duty.
Everyone loves jalapeño poppers, but making them from scratch is an overwhelming chore. This baked dip makes it so simple to make big batches and you can choose to bake it with some crispy panko crumbs in one 4-cup baking dish or in smaller ramekins for individual servings.
The food processor makes quick work of the jalapeños and garlic, but you can mix everything in one bowl if you prefer. The chopping is simple to do by hand as well.
Note that the cream cheese dip makes an excellent bagel spread, too!
Watermelon Margarita
Watermelon juice: pulse cubes of watermelon in a blender. If it’s seedless, you’re good to go. If it had seeds, you’d want to try to remove most of them, then strain through a sieve to remove them.
For 1: Combine in a shaker with ice, 1/3 cup watermelon juice, 1 1/2 oz tequila blanco, 1 oz orange liquor, and 3/4 oz lime juice. Shake well until icy cold then pour into salt-rimmed glass.
Jalapeño Popper Dip
Ingredients
6 oz jalapeño peppers, stems removed (you decide if you want the seeds or not)
2 cloves garlic
2 – 8oz packages cream cheese, room temperature
3T sour cream
1/4 t smoked paprika
Salt and pepper to taste
4 oz sharp cheddar cheese, shredded
2 T scallions, chopped
Panko crumbs if desired
Carrot sticks, pretzels or tortilla chips for serving
Instructions
With the food processor running, drop garlic cloves through the feed tube. Drop in the jalapeños one by one until chipped. DO NOT purée them. Remove to a bowl and set aside.
In the dirty food processor bowl, combine cream cheese, sour cream, and spices. Pulse until smooth. Add in the jalapeños and cheddar, process briefly, then add in the scallions. Pulse quickly to combine.
Scoop mixture into an oven-safe baking dish or small ramekins, top with a bit of panko, then bake in a preheated 425° oven for 15 minutes or until the tops are barely golden and cheese is bubbling around the edges. Serve hot with chips. Makes about 6 1/2 cup ramekins.
Notes
I served this with another seasonal treat: Mexican-style Street Corn.
Cook several ears of sweet corn as desired (I use the microwave, 2 minutes per ear) then cut into 2 or 3 pieces. Brush with melted butter then grill until charred in spots. Set aside and keep warm as you mix up the dressing: 1/2 cup mayo, 2 T lime juice, 1/2 – 1 t chipotle chile powder. Stir together, then slather onto the corn pieces. Sprinkle the corn with grated cotija cheese and serve.
