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!
Jalapeno Popper Dip
- 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!
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
- 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!
- 2 boxes cream cheese, softened
- 1 cucumber finely diced
- 1 red onion finely diced
- Salt to taste
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.