Tasty Tuesday

Are you going to a party and want to bring the best dip ever? Then make this recipe! Everyone will love it, won't be able to stop eating it and beg you for the recipe. True story! Make this dip!

Hot Jalapeno Popper Dip

Ingredients

• 2 whole (8 Oz. Each) Pkgs. Cream Cheese, Softened
• ½ cups Sour Cream
• ½ cups Mayonnaise
• 1 can (4 Oz.) Chopped Green Chilies, Drained
• 5 whole Jalapeño Peppers, Seeded And Diced (leave In A Few Of The Seeds To Give Dish Some Extra Heat)
• ½ cups Parmesan Cheese, Grated
• ½ cups Panko (Japanese Bread Crumbs)

Directions

Preheat oven to 400ºF.

Stir together cream cheese, sour cream, and mayo in a large bowl until smooth. Stir in green chiles and jalapeños.

Pour mixture into an oven safe serving dish and sprinkle with Parmesan cheese and panko crumbs. Bake, uncovered, for 15 minutes, then put under the broiler for 1 – 3 minutes to lightly brown the top.

Serve warm with tortilla chips, crackers or a crusty bread.

Ryan's favorite dish to get when we have Indian food is lentils. I found this recipe and decided to give it a try. It was really yummy and very cheap to make. Next time I make it, I will make a double batch because I really wanted some leftovers!

Dhal Makhani

Ingredients

• 1 cup Dry Lentils (any Kind Works--I Used Dupuy)
• 1 can (15 Oz. Can) Tomato Sauce
• 1 Tablespoon Grated Fresh Ginger
• 3 cloves Garlic, Minced
• ½ teaspoons Cayenne Pepper
• 2 Tablespoons Butter
• 1 cup Water (up To 1 Cup)
• 3 Tablespoons Heavy Whipping Cream
• 1 bunch Fresh Cilantro, To Garnish

Directions

1. First, put the lentils into a pot. Cover them in cold water by 2 inches, and bring to a boil over high heat. Once it starts boiling, decrease the heat to medium high, cover the pot, and cook for 20 minutes.

2. After 20 minutes the lentils should be a little softer, but not mushy. Drain them in the sink, and then return them to the pot with the tomato sauce, grated ginger, minced garlic, cayenne, and butter. Cover the pot and turn the heat down to low.

3. Cook for an hour, stirring occasionally and adding water (up to a cup) when needed. If you don’t stir them, the lentils will probably burn to the bottom of your pot (that could also mean your heat is too high). I stirred them 3 or 4 times throughout, and added the full cup of water.

4. Now it’s time to taste and adjust the seasoning, with more cayenne for those of you who like a jolt of fire on your tongue.

5. Stir in the cream and chopped cilantro, and serve over rice.