Okay…. so I’ve been on a baking and cooking spree lately. I swear my Mom inspires me to get things moving and done – I’m so glad she and my Dad have been here for Christmas/New Year’s with us! We – especially Zoe – is SO lucky to have time with them. It’s been great!
In the last two weeks, I’ve been making flat breads, poppy seed bread, the best gingersnap cookies (rivaling my grandma’s I’ve been told!), some killer rolled sponge cake (comes together SO fast, I made it for our dinner party last night AFTER everyone ate!), and my own version of Chebe bread – or “Pao de quejo”. Really, I’ve saved myself some serious cash not buying mixes this winter even though at first, I was quite tempted. My energy is coming back now, which is quite helpful! (I’ve been sick for several weeks without the energy to do much at all. It’s nice to be pulled back in to the kitchen.)
On New Year’s Eve, my Chicklet was baptized at a family home with her “Aunt Molly” (really, my sister’s sister-in-law, if you follow that) who is a Pastor. It was so much fun. We got together for dinner, games, etc. My mom and I were in charge of dips and appetizers. Between the two of us, we brought several dips and quite a few other munchies. Oh, it was fun. But as usual, I made a HUGE amount of food and we ended up using this dip for sandwiches on Pao-de-quejo (cheese bread/”Chebe” bread) the next day…. and finally finished eating at our “Leftover Smash” dinner party last night. (We served tortilla soup and everyone brought their leftovers to share… LOL – it was great fun and now we’ve all gotten rid of whatever needed to be eaten. Perfect!)
I’m going to share this dip recipe as I think it will become part of the traditional rounds in the family. It’s perfect – and will surely make it to the next SuperBowl Party in February. Since I made WAY too much, I’m listing the recipe as HALF of what I made. So, don’t be afraid that you will have to throw your own Leftover Smash, unless you want to, of course.
Gluten Free Jalapeño – Popper Dip
8 ounces of whipped cream cheese (or whip your own to make it lighter)
4 ounces fire-roasted, diced green chiles
2 ounces (or more) diced jalapeño
1 – 2 cloves of crushed, minced garlic (or more, to taste)
1 Tablespoon Pasilla Chile Powder (less if you are using regular chile powder! Pasilla is much less hot)
2 Tablespoons dried minced onion
1 teaspoon lime juice
2 teaspoons dried green onion
- Mix together all ingredients.
- Taste! Adjust seasoning as needed.
- Set in refrigerator for at least an hour (if you have the time) for the flavors to really come together.
- Stir and serve.
Serve with Gluten-free bread/crackers or corn chips. (We even loved it on the veggies from the veggie tray!)