The taste of Eudora - 6

Taste of Eudora Episode 2: Chef Jack Low

This week’s episode of “Taste of Eudora” features shareable recipes ideal for New Year's Eve parties.

The new online cooking show hosted by Eudora Times reporter Jenna Barackman launched its second episode this week. Barackman and Chef Jack Low blended together ingredients to create loaded baked potato dip and homemade hummus with chopped vegetables.

Low also taught Barackman how to make jalapeno cheesy crisps, which Low said are a perfect pairing for any dip.

Barackman, who is learning to be a better cook, said simplicity is key to refining her cooking skills and these blended recipes are helpful for last-minute party snacks.

Watch the show here and find the recipes below.

Host Jenna Barackman hosts Chef Jack Low to make New Year's Eve party appetizers. Recipes at

If you use any recipes in the show, make sure to post them to Facebook, Twitter or Instagram with #TasteofEudora.

Loaded potato dip

16 ounces sour cream

2 ounces cream cheese, softened

8 ounces Cabot Vermont extra sharp cheddar cheese, shredded

¼ cup chopped green onions

½ tablespoon hot sauce

1 teaspoon kosher salt

¾ teaspoons garlic powder

½ teaspoon black pepper

French fries or chips for dipping


Using a mixer or medium bowl, add all of the ingredients except for French fries/chips. Stir until well combined. Cover and refrigerate for at least two hours. Serve with French fries or kettle chips.


2 (15-ounce) can chickpeas or 3 cups cooked chickpeas

1/4 cup lemon juice (1 large lemon)

1/4 cup well-stirred tahini (optional)

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons water

Dash of ground paprika or sumac, for serving


In a food processor or blender, open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth, 1 to 2 minutes. Add tahini, lemon juice, olive oil, minced garlic, cumin and 1/2 teaspoon of salt and process for 30 seconds.

Scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. If it is too thick, slowly add water until the consistency is right. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika, then serve with your favorite veggies.

Jalapeño cheese crisps

1 cup cheddar cheese

1 cup pepper jack cheese

2 large jalapeños

Optional seasonings (Taco, BBQ, ranch, black pepper)


Preheat oven to 425°F. Line a baking sheet with parchment paper or a baking mat. Set aside. Mix cheeses together and make even mounds of cheese on the baking mat spaced about 1 inch apart. Place sliced jalapeno in the middle and sprinkle a little more cheese on top. If using any seasoning, lightly sprinkle it on top of the cheese mounds. Place the tray in the oven for 10 minutes. Remove the tray from the oven. Allow the cheese to cool for 10 minutes. Then serve.

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