Wednesday, October 9, 2013

hot pepper popper dip {from adriana}

the winning hot pepper popper dip
was made by adriana,
my friend & former earthly delights intern.
she's sharing her recipe with us, below.
{that's her with her gorgeous grandma}
there's lots of fun deliciousness 
happening on her blog & instagram.
pictured above:
Collard Green Enchilada Wraps with Red Lentils, Leeks + Walnuts with a side of Cucumber, Daikon Radish Pico with Cilantro + Parsley and a Cumin Lemon Vinaigrette

and here's her contest-winning
Hot Pepper Popper Dip
  • many hot peppers {stems & seeds removed}, chopped
  • 16 ounces cream cheese
  • 1 cup mozzarella cheese, plus 1/4 cup divided
  • 1/2 cup greek pro-yo {nancy's greek probiotic yogurt, full fat}
  • 2 cloves minced garlic
  • 1/2 tsp smoked paprika
  1. Preheat oven to 350°
  2. In a food processor add the chopped peppers, cream cheese, 1 cup mozzarella, yogurt, smoked paprika, and minced garlic.  Process until well combined.
  3. Pour into a baking dish. Garnish with remaining cheese.
  4. Bake at 350 for 20 minutes or until cheese is melted and bubbly.
  5. Serve warm.

adriana served it with these 
and the whole thing was gone is a skinny minute.
crazy-good, i tell you.
it won the contest, for pete's sake!
thank you, adriana!!


Emily said...

This would be great to make for our next Sunday football gathering!

Dawn said...

this sounds amazing!!

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