Jalapeno Popper Dip

A couple years ago, my mom gave me this really strange and complicated recipe for jalapeno popper dip. She picked it up while on vacation somewhere, and thought I would like it. Well it hung on my fridge for awhile, in fact it’s still there, until last week when I decided to give it a try. Unfortunately, though the recipe was clearly written, the steps were complicated and there was a high probability for failure. Anything that involves cooking mayo is a potentially disastrous endeavor! So I created my own using similar ingredients, and it came out perfectly!

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  • 8oz cream cheese
  • 1/2 cup mayo
  • diced pickled jalapenos to taste     (I used about 1/4 cup), drained
  • 1/3 cup panko breadcrumbs
  • 1/2 cup shredded cheddar

Combine cream cheese, mayo, and diced jalapenos. Microwave for ONE minute. Stir well.

Combine bread crumbs and panko, cover the cream cheese mixture completely. Microwave 2-4 minutes or until cheese is melted and bubbly.

Serve with a michelada and heavy duty tortilla chips for dipping!

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Homemade Gyros

I love Greek food. All of it. I have often wondered if I could somehow get one of those vertical rotisseries and giant hunks of lamb for my house. I love it!

A friend of mine brought some Greek dip to a party we had recently. It reminded me of Tzatsiki sauce, so I used the leftovers to make gyros. So, without further ado…

Homemade Gyros (serves one)

  • 4 slices Steak’umms
  • 2 soft taco size tortillas or 2 small pitas
  • Lettuce/tomato
  • Oregano
  • Dill
  • Garlic
  • Salt
  • Greek dip/sauce (see below)

Place your frozen Steak’umms in a hot non-stick pan.

Sprinkle with oregano, dill, garlic, and salt.

Shred the meat using a non-metal spatula.

Flip, continue cooking until completely done.

Spread the Greek dip/sauce on your tortillas

Top with meat, lettuce, and tomato.

Roll up and Enjoy!

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Greek dip/sauce

  • 2 boxes cream cheese, softened
  • 1 cucumber finely diced
  • 1 red onion finely diced
  • Salt to taste
  • Milk

Combine all ingredients except milk.

Add milk to make the dip the thickness that you want. For the gyros, I had it at a yoghurt consistency.