How is it possible that I have not done an Improv Cooking
Challenge in months!!! This is one of my favorite challenges because it pairs
two ingredients and allows creativity to take over. It is fun because people
make all sorts of things and there is always a different preparation I would
not have thought to make. The
ingredients for this month are: Jalapenos
and Cheese. I am finally getting my
taste for spicy food back after it was completely dialed down to nothing while
I was pregnant with my sweet Rowan.
I have actually had this recipe sitting in que for a while
because I wanted to post it for this challenge, but it was hard to wait because
it was so delicious.
I opted to make a slowcooker dip because it is so convenient
and doesn’t use heat up the house with a warm oven to create a melty cheesy dip
for a crowd. This is a dip that is
certainly work making. In fact, I entered it in my work’s appetizer contest and
it won! It is spicy, smoky, cheesy and creamy….so yummy. This recipe makes a
large amount and it can be cut in half, but I would make sure that you slightly
reduce the cooking time to avoid any potential scorches to the dip. I use one
sliced jalapeno on top, but if you want more heat you can scatter more fresh
jalapenos on top.
Thanks to Nichole of Cookaholic Wife for
organizing these challenges! Next month
the theme is berries and balsamic and I have a tasty ideas in mind!
I think I mentioned before that I am taking a
class and it has taken up a lot of my time! I am entering the final week and
will, thankfully have a little more time to devote to sharing more recipes with all
of you!
Ingredients
4 (8 oz) blocks of cream cheese, room
temperature
1 cup sour cream
1 dry ranch dressing packet
2 (4 oz) cans diced jalapeño
1 cup chopped bacon, reserve 1/3 cup for topping
1 1/2 cup shredded cheddar cheese, reserve 1/2 cup for topping
1 fresh jalapeño , sliced
In a medium bowl, mix together cream cheese, sour cream,
ranch packet, diced jalapeño, 2/3 cup
bacon, and 1 cup cheese. Spread evenly
into a slowcooker. Top with remaining cheese and bacon. Arrange jalapeño slices
on top. Cook on low 3 hours.