For the first time ever, the Horseshoe will be rocking for a December night game this Saturday. After a disappointing finish to the season (to put it mildly), the Buckeyes will host Tennessee in the first round of the newly expanded 12-team playoff. It should be a brisk evening on the banks of the Olentangy, with temperatures in the mid-to-low 20s by kickoff. In order to warm us up for the game, we have a nice spicy dip on the menu.

Jalapeno Popper Dip

Ingredients

• 6-10 slices of bacon, chopped
• 8 oz cream cheese, softened
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 Tbsp finely chopped pickled jalapenos
• 2 large fresh jalapenos, finely chopped (about ½ cup), divided
• ¼ cup chopped fresh cilantro, divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 ½ cups shredded sharp cheddar cheese, divided
• 1 ½ cups shredded pepperjack cheese, divided
• Corn tortilla chips

Directions

1. Preheat oven to 350 degrees F.
2. Cook bacon using whatever method you prefer, until it is nice and crisp. Set aside on paper towel lined plate.
3. In a large bowl, stir together cream cheese, mayonnaise, sour cream, pickled jalapenos, 1/3 cup of the fresh jalapenos, 3 Tbsp of the cilantro, garlic powder, onion powder, and chili powder. 
4. Fold in 1 cup of each of the cheeses and 1/3 cup of the bacon.
5. Transfer mixture to a 1 ½ quart baking dish greased with cooking spray. Sprinkle evenly with the remaining cheeses, bacon, and fresh jalapenos.
6. Bake in oven at 350 degrees until dip is bubbly and golden, about 20 minutes. 
7. Sprinkle with the remaining cilantro.
8. Serve hot with tortilla chips.

   Pro Tips

• I like to use Great Value (Walmart brand) reaper blend cheese instead of pepperjack.
• Mix in some sauteed vegetables if that’s your thing (onions, jalapenos, corn, etc)
• Chorizo always mixes well with jalapeno poppers. Mix some in for extra flavor.

  Previous editions of Tailgate Fare