Happy Mother’s Day!
Boy, I don’t miss working in a restaurant on Mother’s Day. It’s one of the busiest days of the year. EVERYONE (and their mother) goes out on this special day. If you work in the kitchen, it is the brunch from hell!
I’m hoping the wait isn’t to long at New York Bagel Shop. They have the most amazing corn beef hash that I have a craving for this morning. Since it is diner style restaurant, it might not be fancy enough for others. It’s perfect for me.
Yesterday, a couple of my favorite ladies visited. We’re all mothers, one is also a grandmother and the other has the cutest little guy who was going to party with us. I was thinking of it as a pre-Mother’s Day get together.
The plan was to hang out at the pool, eat, drink and catch up. It’s amazing how when you throw a 14 month old into the mix that plans can go awry!
We ate a little, and had a drink but the catching up didn’t really happen. At least Anna was able to have a little bit of my Jalapeño Popper Artichoke Dip. Her favorite! I got a text later, begging for leftovers. I’ll bring leftovers Monday. A little post Mother’s Day bonus.
Jalapeño Popper Artichoke Dip
Ingredients
- 6 Japaleno peppers Roasted, skinned, seeded and chopped
- 1 Poblano pepper roasted, skinned, seeded and chopped
- 1 can Artichokes, small, tender drained and rinsed, chopped
- 1 bunch green onions sliced thin, both white and green parts
- 6 slices bacon diced, cooked, cooled
- 8 ounces cream cheese softened
- 6 ounces Gouda cheese grated
- 6 ounces Queso Oaxaca (Mexican melting cheese) grated
- 1 cup mayonnaise
- 1 cup sour cream
- 11/2 tsp Lemon pepper, course ground if your lemon pepper is in a grinder, 20-25 grinds
- 1/2-3/4 cup panko bread crumbs optional
- 1 tbsp bacon grease optional
Instructions
- Roast peppers - Roast the jalapenos and poblano peppers. You can do this on a grill or if you have a gas stove on a burner. Roast until the skin of the peppers are completely charred (burned). put them in a small bowl and cover with plastic wrap. Once cooled, you can remove the skins easily. I use gloves when working with spicy peppers. Remove the skins, they will generally slide off just rubbing them gently, rinsing under water will help get it all off. remove the stem, seeds and dice. You can do this ahead of time and store in a zip lock baggie in the refrigerator.
- Bacon - Stack the slices, cut down the center lengthwise and then slice. Cook over medium heat, drain. Boom bacon bits.
- In a mixer on medium speed, beat the cream cheese until smooth. Add mayonnaise and blend together. Add peppers, artichokes, green onions and bacon bits, mix until combined. Add cheeses, combine. Mix in sour cream and lemon pepper.
- Place in a lightly greased casserole or baking dish.
- (Optional) If you want you can add the bacon grease to the dry bread crumbs and sprinkle on top of the dip. The bread crumbs absorb the fat that may appear on top of the dip as it heats. The bacon grease aids in the browning of the bread crumbs. (Not to mention, adding a little additional bacon flavor!)
- Bake at 350 degrees until heated thru 25-30 minutes.Serve with your choice of chips (pita chips and tortilla are good) or vegetables.