But seriously, sometimes I just have to have a cheese-loaded dish. It is very hard to be healthy with anything cheese-loaded, but I really tried in this case to make it carb-free and semi-healthy.
I have a small obsession with deep fried, cheesy, spicy things. That was my biggest pregnancy craving actually. Jalapeno poppers definitely topped that list (with Chile Rellenos a close second). But jalapeno poppers are breaded, and deep fried; both of which are to be avoided at this time. So thanks, in part, to Pinterest (again, we've discussed the love), I made a Jalapeno Popper Dip.
I was a good girl, and used celery, carrots, and jicama as dippers; instead of chips, or bread, or crackers. This worked out quite well, as the dip had a good kick to it, and the veggies helped to sooth the burn. I also tweaked the original recipe to remove non-Paleo items, and replaced them with other things. It was just as tasty as I had hoped!!
I have posted both versions of the recipe, just in case you're interested.
Original Pinterest Jalapeno Popper Dip
http://www.kingarthurflour.com/recipes/hot-popper-dip-recipe
Ingredients:
2 to 3 fresh jalapeños, for roasting
two 8-ounce packages cream cheese, softened
1 cup mayonnaise (not salad dressing)
4-ounce can diced chilies, drained but not rinsed
1/2 cup pickled jalapeños, chopped fine
1 cup freshly grated Parmesan cheese, divided
1/2 cup Panko bread crumbs for topping
Directions:
1) Preheat your oven's broiler, and set the rack about 6" below the element (a toaster oven is great for this) to roast your peppers. Lay the peppers out on baking sheet leaving some room between them.
2) Rub a little vegetable oil on the peppers and place under the broiler. You will need to keep a close eye on them.
3) When the peppers begin to blacken pull the tray out and turn the peppers. Return to the broiler, repeating until the peppers are nicely blacked all over and softened.
4) Remove the peppers from the tray and immediately place them in a zip top bag and seal. Leave them to cool for about 8-10 minutes. This step is essential to loosening the skin on the peppers.
5) After the peppers are cool enough to handle, remove them from the bag and using a paring knife peel away the blackened skin.
6) Remove the stem and seeds, and finely chop the peppers. If you have sensitive skin, wearing gloves is a good idea for this step. Be careful to wash your hands before touching your face, eyes etc. Peppers can be refrigerated overnight at this point, but it is not necessary.
Preheat oven to 350°.
7) In a large mixing bowl, or in your stand mixer, blend the cream cheese, mayonnaise, and half of the grated cheese until smooth.
8) Stir in the diced chilies, pickled jalapenos and roasted jalapenos. Spread into a 9" glass or ceramic pie plate, or casserole dish.
9) Toss the remaining cheese with the Panko, and sprinkle evenly over the surface of the dip.
10) Bake in pre-heated 350 oven until heated through, about 20-30 minutes. OR microwave for 3-5 minutes until hot. Serve with baked tortilla chips or cheddar cheese crackers.
Andi's Modified Jalapeno Popper Dip
Ingredients:
3 fresh jalapenos
2 8oz. packages reduced fat cream cheese, softened
1 C. plain greek yogurt
1 C. grated parmesan and mozzarella cheese mix
1 4oz. can diced green chiles, drained
3/4 C. pickled jalapenos, finely chopped
1/2 C. crushed pork rinds + 1/2 C. shredded mozzarella cheese
OR
1 C. mozzarella cheese, shredded
Directions:
Preheat broiler to high setting, and set rack about 6" below the element. Lay peppers out on baking sheet leaving some room between them.
Rub a little oil on the peppers and place under the broiler. You will need to keep a close eye on them.
When peppers begin to blacken pull the tray out and turn the peppers. Return to the broiler, repeating until the peppers are nicely blacked all over and softened.
Remove the peppers from the tray and immediately place them in a zip top bag and seal. Leave them to cool for about 8-10 minutes. This step is essential to loosening the skin on the peppers.
After the peppers are cool enough to handle, remove them from the bag and using a paring knife peel away the blackened skin.
Remove the stem and seeds, and finely chop the peppers.
**If you have sensitive skin, wearing gloves is a good idea for this step. Be careful to wash your hands before touching your face, eyes etc.**
Preheat oven to 350°.
While peppers are roasting and cooling:
In a large mixing bowl, or in your stand mixer, blend the cream cheese, yogurt, and the parmesan/mozzarella mix until smooth.
Stir in the diced chilies, pickled jalapenos and roasted jalapenos. Spread into a 9" glass or ceramic pie plate, or casserole dish.
Toss the pork rinds and 1/2 C. mozzarella together, and sprinkle evenly over the top of the dip.
OR
Sprinkle 1 C. mozzarella over the top of the dip.
Bake until heated through, about 30 minutes.
OR
Microwave for 3-5 minutes until hot.
Serve with veggie dippers.
Note: I used the mozzarella and pork rinds on our dip; Hubby and I agreed that the flavor of the pork rinds wasnt necessarily our preference. Hence the option for just cheese on top.
Sadly, I do not have a picture of this dish. Hubby removed it from the oven while I was otherwise occupied, and had already started eating it. Maybe next time. :-)
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