August 10, 2013

It's the Party and Explosive Jalapeno Popper Dip

There are two things my husband loves (besides his family, of course!): bombs and spicy food!
Since my husband works as an Army EOD (bomb squad) technician I knew for his birthday I wanted the theme to be: "You're the Bomb" or "It's the" Party. I scoured my favorite sites including Etsy, Pinterest and Ebay and found fun ideas and decorations. Then I set out to make my menu. I knew I wanted to feature Ashton's favorite foods including Vension Chili (he likes to hunt back home in Montana), Cherry Limeaide (the Sonic version is his preferred summer drink), ice cream sandwich cake, and my addictive Jalapeno Popper Dip
Check out my Root Beer Float Explosion Drink recipe here.
Check out the party photo and the recipe for Explosive Jalapeno Popper Dip below!
I printed and framed military inspired pics of my husband to display.
I found camo printed gift bags at the Dollar Tree, bought a Confetti Blaster at Wal-Mart and on ebay I found these great You Da Bomb Balloons!
Even though Ashton and his EOD buddies are adults they still like to be silly and have water balloon fights so I bought a pack of these Grenade Water Balloons and had a tub of them filled and ready to go for the end of the party. I also found these grenade car air fresheners at Wal-Mart and gave them to all the party guests as favors.
More bomb decor: You're the Bomb FREE Printable and then to make the dynamite sticks I wrapped three Rolo candies in red paper and tied them together with black pipe cleaners. The EOD Guy "I'd Catch A Grenade For You" Print I found on Esty here.
I purchased these printable camo food tent labels on Etsy. Check them out here
I created this onesie for Ava (and the matching shirt for myself and Ashton below) using Avery Iron On Fabric Transfers.
Haha! The sign on the door....
Now time for the food!


  1. Bombtastic Venison Chili
  2. Pizza and Cheese Bombs
  3. Explosive Jalapeno Popper Dip
  4. Ice Cream Sandwich Cake
  5. Cherry Limeaid Blast
  6. Root Beer Explosions
I made Bombtastic Vension Chili in my crockpot and served it with all the fix-ins (in the top pic you can see I cubed and cooked the meat first)! It was a hit with all the manly men at the party!
Find the recipe here.

Drinks were Cherry Limeaid Blast and {Adult} Root Beer Explosions.
The camo printed plates and cups were from Wal-Mart! 
Pizza Bombs and Cheese Bombs are simply stuffed biscuits.
Check out my recipe for another Ashton favorite, Reuben Bombs.
Front and center on the food table: Explosive Jalapeno Popper Dip!
Confetti Bomb Surprise for Ashton!
This Ice Cream Sandwich Cake was simple to make and a big hit with the birthday boy and his friends! Check out the recipe here. 
The You're the Bomb signs I found here.
Family shot! We love to wear matching shirts! Haha!

Explosive Jalapeno Popper Dip!


  • 2 8oz packages of cream cheese, cubed and softened
  • 1 cup mayo
  •  1/2 cup shredded Cheddar cheese 
  • 6 slices bacon, cooked crisp and crumbled
  • 1/2 cup chopped canned green chiles (my husband's fave!)
  • 1/2 cup jarred jalapeno peppers, diced
  • 1 fresh jalapeno pepper, seeded and diced
  • 1 cup shredded Parmesan cheese
  • 1/2 cup Panko bread crumbs
  • dippers (I like Fritos and Ritz crackers)


  1.  Preheat the oven to 400 degrees.
  2. In a large bowl, beat the first seven ingredients until blended.
  3. Spread into an ungreased 9-in. pie plate. 
  4. Sprinkle with Parmesan cheese; top with bread crumbs. 
  5. Bake for 25-30 minutes or until lightly browned. 
  6. Serve with dippers like chips and crackers. 

Cube the softened cream cheese and place in a mixing bowl.

Ashton cooking the bacon until crisp. Then dicing it and adding it to the cream cheese mix.
Now for the spice! 
Double jalapeno- fresh and jarred sliced and then chopped green chilies, 
since they are my husband's favorite. 
Dice all the jalapenos into small pieces. I seed mine so it won't be overly spicy.
Combine all these ingredients plus shredded cheddar cheese. Mix well.
Spread into a large pie plate.
Top with Parmesan and Panko breadcrumbs, spreading to cover the whole top.
Bake for 25 minutes, until bubbly and golden brown. Serve with crackers and chips for dipping!

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1 comment:

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