I know, I know the Superbowl was yesterday…although I am not totally convinced this has anything to do with the Big Game here in Indy. I mean it’s just a delicious spread that you can easily whip up for any occasion….well that’s my story and I am sticking to it!
So I avoided the Superbowl hoopla like the plague. Why? well this might help explain….I just read in a book that when someone says: “I’m a homebody” It translate to: “I’m an agoraphobe”…… That should say a lot about the name of my blog!!!!!????
Agoraphobia: abnormal fear of being helpless in an embarrassing or unescapable situation that is characterized especially by the avoidance of open or public places (Thank you Merriam Webster Online Dictionary)
I would argue that I am not an agoraphobe, but then again I might have to go out in public to argue that point
All kidding aside, I don’t like crowds….I can live with that! Now I can’t live without delicious food, so here’s to that!
I found the inspiration for this spread when I read the “multitude” of dips posted on: Closet Cooking This gentleman has not only a lovely blog and great recipes but he is Canadian…that’s just makes him cool
1 8-ounce package light cream cheese
1/2 cup light mayonnaise
1 cup Mexican blend shredded cheese
2 jalapeno chopped finely
1/4 cup diced Pancetta or bacon
1/4 cup Mexican blend cheese (no it’s not a typo it’s for the topping)
1/4 cup panko bread crumbs
In a small saucepan, cook your Pancetta until crispy but not overdone. Spoon out your Pancetta and place on a plate with a paper towel to remove excess fat. DO NOT drain your pan, add your chopped jalapeno and cook on medium/low heat until soft and fragrant (about 5 minutes). Remove to a side plate and let cool while you prepare the cream cheese mixture.
Preheat your oven to 350 degrees F.
In a medium bowl, combine your cream cheese, mayonnaise, 1 cup shredded cheese, salt and pepper. Mix well with a wooden spoon. Fold in your cook jalapeno. Put your mixture in a ovenproof dish. Set aside.
In another bowl combine your cook Pancetta, panko and last 1/4 cup shredded cheese. Sprinkle this mixture over your cream cheese mixture.
Put in your preheated oven and bake for 20-30 minutes. DIG IN….soooooo good and just a touch of spiciness….oh my
Printer friendly: Jalapeno Popper Spread
Peace and Agorawhat?