I have gotten to be so famous at work for my cooking that people constantly beg me to bring something in. However, cooking for 50 people can get expensive, so for a while I hadn’t brought anything in. A couple of the girls on my team put their heads together and before I knew it, I had a big donation jar on my desk! I felt guilty at first–I thought it was awkward to ask for money, but it’s actually been really popular. I’m not out to make money, but it helps me pay for ingredients to feed all my guinea pigs!
It’s great for me, because I get to try out the dessert and snack recipes that I wouldn’t make for just me. I get to use some of my creativity to come up with some fun recipes and adapt them so they are easy to bring to work. Plus it gives everyone a nice little break.
I’ve had this dip in my binder for awhile, but had not had a reason to make it yet. When I took this dip to work the other day, I used all pickled jalapeno, but I’ve adapted the recipe below to include about half and half, fresh and canned. The canned were just not spicy enough for most of my GPs, although the flavor was excellent.
Jalapeno Popper Dip
Adapted from Cooking This and That
4 bricks of cream cheese
1 1/2 cups mayo (I used the Olive Oil kind)
8 oz diced green chiles, drained
4 oz pickled jalapeno peppers, drained and chopped
4-5 fresh jalapeno peppers, chopped
1 cup Parmesan cheese, grated
2 cups shredded Cheddar or Monterey Jack
Mix ingredients together in a crockpot. Heat on medium high until you are able to blend everything. Serve hot with tortilla chips.