Soyrizo dip

M. and I used to LOVE the jalapeno poppers they served at Terrace F. Club.  In fact, I loved that there was always a tray of deep-fried something at the end of the buffet line.  Mozz sticks, fries, fried mushrooms... perhaps this is why both of us lost weight after college.

Last week, M. wanted to get a pint of hot peppers for our CSA (you get to pick 4 for ours.)  The farmer, Joan, is awesome.  When she saw Michael looking at the different types of peppers, she came up and started dumping pint after pint into our bag--jalapenos and two type of habaneros!  They're easy to freeze--just snap off the top.  But, of course, we wanted to use some of them fresh!

These two stories intersect (this is going somewhere, I promise!) tonight when I made jalapeno poppers.  One Straw Farm's jalapenos are REALLY hot so making poppers out of them was a mistake.  The filling, though, was incredible as a dip.  So I will share that.  In fact, I am considering squeezing the filling out of the poppers and using the cooked jalapenos separately in different dishes.  I ate only one and have been trying to freeze away the burning with cube after cube of ice.  Cooking fail.

Without further ado:

Spicy soyrizo dip:
Heat 1/2T EVOO in a saute pan over medium heat.
Saute 1/4 sweet onion and ~4oz/1/4 package soyrizo (sold at Walmart.)  Start with them on different parts of the pan, breaking up the soyrizo with a wooden spoon.  Once the onions have softened, mix the two together and cook for another minute or so.
Meanwhile, stir together ~4oz cream cheese, ~3oz cheese (I used a mix of mozz, cheddar, and parm left over from pizza night), and 2 cloves garlic (minced) in a bowl.
Stir in the onion and soyrizo when done.

We enjoyed this with tortilla chips.  It would probably also be delicious in jalapeno poppers, if you had normal jalapenos available, or in chiles rellenos.  Or stirred into scrambled eggs.