Just for the food? {Roasted Poblano and Corn Dip}

Let's face it, some people are into football just for the food.

 

Football food is party food.  Food that we don't set out on any given Sunday.
(See?  What I did there?)

We met up with a bajillion family members and took over a small Po'boy shop the night of the first Saints Preseason game.

The Boy went his own way, nixing the po'boys (the heathen), and ordered hot wings.  He was tickled to death eating wings and watching football.

So tickled that he made sure to announce "I'm eating wings and watching football!"
You know, just incase no one noticed his greasy orange fingers and the pile of bones.

I thought maybe he was just into football food.  He's never shown an interest in watching a game.

Since his wing-and-football night out, he pesters us endlessly: "what time does the game start?".  He has favorite players (Cooks, Byrd, Brees).  And he makes it a point to wear his Saints shirt on game day.  

I make it a point to have football food ready for him on game day.
Just in case he's only in it for the food.

One of my favorite football foods (or any party food) is chips and dip.

Print It!

Roasted Poblano & Corn Dip

1 large poblano pepper
1 large jalapeno
1 1/4 cups corn kernels
8 oz cream cheese, softened
1/2 cup sour cream
1/4 tsp salt
1/4 tsp garlic powder
1-2 pinches cayenne pepper

Roast the two peppers (see below).  After peeling, cut open the peppers and remove the seeds.  Chop the peppers and set aside.

Place the corn in a non-stick skillet heated over medium high.  Dry roast in the skillet until the kernels just start to brown in places.  Stir in the chopped peppers.  Allow to cool while you mix the remaining ingredients together in a bowl.

Fold the corn mixture into the cream cheese mixture.  Refrigerate for about an hour before serving.  Serve with tortilla chips.

To roast the peppers:  Turn on the broiler.  Place a piece of foil on a cookie sheet.   Place the peppers on the foil and put under the broiler.  Periodically check the peppers and turn them to char the skin evenly.  Place the peppers in a plastic bag or bowl sealed with plastic wrap to help steam off the skins. When the peppers are cool enough to handle, flake the skin off with your hands.

More game day snacks...

In the past...

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