Creamy Jalapeño Popper Corn Dip
This is my idea of fancy football food. And I think you’re going to love it.
You’re going to love the insane amount of cheese I threw into this bad boy, because when it comes to the chee I show zero restraint.
And you’ll love how I snuck some white wine in here too, because football = drinking, amiright?
Then there’s that whole ready-in-30-minutes thang, which you peeps always seem to be happy about.
And lastly, my brilliant FALL color scheme, because basic betches just can’t. even. with everything foliage. (self included)
Let’s eat yo!
It’s a sad little kawinkydink that my blogging respite fell during one of my favorite times of year, where golden corn, juicy tomatoes, sweet apples, and big ‘ole pumpkins dominate the cooking landscape. I’ve got some ground to make up, no doubt, but this seasonal little ditty is a deliciously good start.
Which, speaking of new starts…..
I GOT MARRIED!!!!!!!!!!!!!!!!!
Yes! After spending my summer venting to you about wedding stress and bridal drama and all the insane/ridiculous planning, this chick is finaaally wed, and I seriously can’t wait to tell you all about it. For the record Dave and I got married on September 20th in NYC (yay!), it was a million shades of fabulous (yay!) and we honeymooned in crazy amazing Tahiti (so. freakin. gorg!). I have loooads of pics to share with you, details to gush about, stories to tell, etc etc, and I promise to post them all very soon. But before we obsess over every wedded detail (and trust me, we will!), I needed to get ya some food. So here I am, back in the kitchen and on this blog and re-rambling my way into your life with a Creamy Jalapeño Popper Corn Dip that will make you love me all over again.
Even though I missed out on the football food craze in early Sept., I figured I’d show up late to the party anyway with an epic dip that’s full of seasonal vibes and bursting with savory flavor. Since I’m a little rusty in the kitch I wanted to keep this simple, so I focused on elevating and enhancing a few core ingredients to make this dip completely and utterly drool-worthy.
It all begins with a basic roux, which provides the perfect base for this dips thick and creamy sauce. A combination of cream cheese, shredded cheddar, and white wine lend a fondue-like taste, and I’ll let you guess how many times I scalded myself spooning molten-hot cheese into my mouth. (answer: 27) From here there ain’t much left to do – Simply stir in the corn and diced jalapeños, top with more chee and toasted panko, then bake! 15 minutes of impatience later and your basic betch-self will be dying with dip-lovin’ glee.
A few notes: I jazzed up the presentation with some extra corn, sliced jalapeños, cherry tomato, and diced scallions, but feel free to skip these if your inner animal just cannot wait to shove this in your mouth (no shame). I also enjoyed this with pita chips, pretzels, tortilla chips, and my finger – All of these dipping mechanisms worked swimmingly.
And finally – I really, really missed you guys. Just figured I’d let ya know 🙂
Now go eat!
Creamy Jalapeño Popper Corn Dip
- 2 cans Whole Kernel Corn (15 oz each)
- 1 can Diced Jalapeños (4.5 oz)
- 1/2 cup Low Fat Cream Cheese (approx. half an 8oz block)
- 2 cups Cabot White Oak Cheddar (shredded)
- 1/2 cup Dry White Wine
- 1 1/2 tbsps Flour
- 1 1/2 tbsps Butter
- 1/4 cup Whole Wheat Panko Crumbs
- 1 tsp Extra Virgin Olive Oil
- 1/4 tsp Coarse Black Peppercorn
- Diced Scallions for topping
- Chips for serving
- Preheat oven to 350F.
- In small skillet toast panko crumbs in EVOO over a low flame until well browned, tossing several times as needed. Set aside.
- In another, large skillet, melt butter over medium flame before whisking in flour to create a roux. Next add cream cheese, white wine, and 1 1/2 cups shredded cheddar, incorporating each slowly in alternate doses (approximately a large tbsp of cream cheese, tbsp of wine, and small handful of cheddar at a time – stir until smooth, then add more). Once all ingredients have been melted into a thick, creamy sauce, stir in corn and jalapeños until well combined.
- Top dip with remaining cheddar cheese and half of toasted panko crumbs, then bake for 10 minutes until cheese has melted and dip begins to bubble. Next, turn the oven up to broil and bake for 5 minutes more until the top just begins to brown. Remove from oven and sprinkle with remaining panko crumbs, diced scallions, and a few dashes black pepper, then immediately plate and serve.