hot pepper popper dip {from adriana}

the winning hot pepper popper dip

from saturday's harvest festival

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

~yum~

and here's her contest-winning
Hot Pepper Popper Dip

Ingredients

• 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

Instructions

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!!

♥