Candied Jalapeno Ranch Dip Food

CANDIED JALAPENO RANCH DIP

Steps:

• Throw all ingredients into the bowl of a blender, and blend until smooth and well mixed, scraping down the sides of the blender as needed.
• Serve immediately, or cover and refrigerate. Dip will thicken and the flavors will get to know each other as it sits. Stays fresh up to 4 weeks in the fridge.

JALAPENO RANCH DIP

Steps:

• Place the first seven ingredients in a blender; cover and process until smooth. Chill until serving. Serve with chicken wings and, if desired, celery.

CANDIED JALAPENO DIP

Steps:

• Drain jalapeno slices, reserving liquid.
• Chop jalapeno slices.
• Mix jalapeno slices with cream cheese, adding back 1-3 T. of reserved liquid depending on the heat level you are comfortable with.
• Chill at least 30 minutes. Keep your jalapeno popping mitts off of it or you'll be sorry! :).

RANCH DRESSING JALAPENO DIP

Steps:

• Mix all together.
• Refrigerate for a least 2 hours.

CANDIED JALAPENO OR COWBOY CANDY

Steps:

• Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
• Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
• In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
• Add the pepper slices and simmer for exactly 4 minutes.
• Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
• Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
• *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or... In short, don't toss it out!
• Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
• When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
• Allow to mellow for at least two weeks, but preferably a month before eating. Or don't.

SWEET AND SPICY JALAPENO DIP

Steps:

• Beat the softened cream cheese until its smooth.
• Add the apple jelly and lime juice and stir together until well blended.
• Gradually add the salsa, then stir in salt and minced jalapenos.
• Cover and chill for at least an hour before serving.
• Get out the corn chips and veggie dippers and dig in!