Happy game day! New York for the Pinstripe Bowl is probably not the warm-weather destination that Hawkeye fans had in mind at the beginning of the year, but Yankee Stadium will technically be 20 degrees warmer than it is in Iowa City today. One way or another, if you travel to bowl games, Kirk and Co. will make sure you go someplace balmy. (Relatively.)
For those of us who prefer to watch the Hawks
lose try really hard to win on TV rather than in person, we offer this recipe for a creamy, spicy, and indulgent Jalapeno Popper Dip. I first made it for a friend’s Super Bowl party years ago; it is now my entry fee to any event they host. It’s that good. It’s also absurdly unhealthy, as all great game day recipes should be; it’ll be OK if you balance it out with serving or two of salad.
Jalapeno Popper Dip
- – 3 (8-oz) packages cream cheese, softened
- – 8 oz goat cheese, softened
- – 1 cup mayonnaise
- – 1 cup sour cream
- – 5 jalapenos, seeded and minced
- – 1 (8-oz) can diced green chilis, drained
- – 1 1/2 cups shredded parmesan
- – 1 cup panko bread crumbs
- – 1/4-1/2 cup Harvest Baklouti Green Chili Olive Oil, to taste
- – 6 oz cooked, drained, and diced bacon (optional)
- – Chips or crostini, for serving
Heat broiler. In a large bowl, combine cream cheese, goat cheese, mayonnaise, and sour cream and mix with a hand mixer until smooth. Beat in Baklouti Green Chili Olive Oil, tasting for heat level. Stir in jalapenos, green chilis, and bacon if using, and transfer mixture to a 13×9 baking pan.
In a small bowl, combine parmesan and bread crumbs. Spread evenly over the dip before putting it under the broiler until the cheese is melted and toasty brown, 10-15 minutes. Let cool slightly before serving.