Super Bowl Snacks - Spinach Artichoke Dip and Jalapeno Poppers

I've always been a huge advocate for buying single purpose kitchen gadgets. For Christmas this year, I received a jalapeno corer and roasting rack, and couldn't wait to put it to use. These jalapeno poppers were not only super easy to make, but they taste fantastic!
Whole Roasted Jalapeno Poppers

12 jalapenos
4 oz cream cheese, softened
1/4 c mexican shredded cheese
Cumin
Cayenne pepper
3-4 slices of bacon
Toothpicks or kebab skewers
1. Preheat oven to 350F.
2. Slice the tops off the jalapenos and use the corer to remove the seeds and insides.
3. In a small bowl, mix the cream cheese, mexican cheese, and a sprinkle of cumin and cayenne.
4. Place the jalapenos on the roasting rack, and stuff each pepper to the top with the cheese mixture.
5. Cover each jalapeno with 1/4 or a 1/3 of a slice of bacon, and secure with a toothpick (I used a kebab skewer to hold multiple peppers together at once).
6. Roast for 40 minutes, then turn the broiler on high.
7. Broil for 2 minutes to crisp up the bacon.
8. Let cool slightly, and serve.
Serves 3-4 people.
Since I hadn't had enough cheese that day, I also decided to make a favorite recipe of my mom's.
Baked Spinach and Artichoke Dip

1/2 cup (2 oz) grated Romano

3 large cloves garlic

10 oz pkg frozen chopped spinach

2 large eggs

14.5 oz can artichokes, drained and patted dry

8 oz softened garlic chive cream cheese

1 1/2 cups grated mozzarella

1. Preheat the oven to 375F.

2.  Put Romano in a food processor with the garlic and mince.

3. Add spinach, artichokes, cream cheese, eggs.

4. Process until thoroughly blended. Fold in mozzarella.

5. Transfer to 2-3 cup greased baking dish.

6. Bake until heated through, about 20-25 minutes.

7. Serve hot with tortilla chips, salsa and sour cream.