Sissy went on a couple's retreat with her church young adult group over Halloween weekend.
They spent two days bonding with the other young couples and eating and drinking on the beach. I'm a little jealous of the beach part.
She made Jalapeno Popper Dip and Sangria for her contribution to the potluck. In addition to reading my blog, Sissy reads Annie's Eats, and got the Jalapeno dip there. I made it for bunco, and it's really good, but definitely not mild!
Jalapeno Popper Dip:
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise ( I used 1/2 mayo and 1/2 nonfat plain yogurt)
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Let the cream cheese soften really well, or you'll mix "forever". Mix in the mayo, shredded cheeses, and peppers. Layer it into a greased casserole dish (8x8 or a round pie dish), and top with panko and parmesan.
Bake at 350 for 20 minutes or until bubbly. Serve with veggie sticks or crackers.
This is definitely not mild, but you can make it milder by cutting back on the peppers.
She also made easy-peasy Sangria.
Take lite tropical punch fruit juice, pour it in a pitcher. Add red wine. Garnish with jarred cherries and citrus slices. Drink heavily to quench the fire from the popper dip.
I'm thinking I need to convince her to make a large pitcher of Sangria for me to enjoy on her screened porch during Thanksgiving. Work has been super busy lately, and I'm looking forward to relaxing!