Feta Pepper Dip

One of my favorite people in the world moved  to DC(my college VP)  and us Millsaps DC Alumni decided to celebrate with a small dinner party. I love dips and since I had to take public transportation to the party (that is until Christian offered to give me a ride) I decided a dip and chip would be easiest to transport.  If you love feta cheese...this dip is for you! 

Feta Pepper Dip
Courtesy of Noble Pig 
8 ounce feta cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup pepporcini, sliced
1/4 cup green onion, sliced
1/2 teaspoon lemon zest
Black pepper to taste
Extra-virgin olive oil
Barbecue chips



Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.

Fold in sliced, green onions, lemon zest and black pepper.  Transfer to a serving dish and chill dip for at least one hour before serving.

Drizzle dip with extra-virgin olive oil.  Serve with a sturdy, barbecue chip.

Jalapeno Popper Dip

I'm back! Our building had a rooftop party the other weekend and everyone was asked to bring a dish. I decided to make a twist on the stuffed jalapeno peppers I made a few months ago. Let's just say it was a great idea. It was the hit of the party...well actually it was second place to Christian's guacamole.

Jalapeno Popper Dip
2 - 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 - 4 ounce can chopped green chilis (do not drain)
1 - 4 ounce can sliced jalapenos (do not drain)
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted

In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese.  Spread the dip into a greased (I used PAM spray) 2-quart casserole dish.

In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese.  Pour melted butter over the crumb mixture and mix well.

Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes.  The top should be browned and the dip bubbling on the edges.  Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip.  Serve with buttery crackers, French baguette or chips.