Jalapeno Popper Dip
2 8-oz. packages cream cheese (light works great but I don't eat anything light!)
1 c. mayonnaise (light also works here, but DON'T use Miracle Whip! I try to make my own Mayo, I'm on a HFCS ban!)
1 c. Parmesan cheese
1 4-oz. can fire roasted green chilies
1/2-1 4-oz. can diced jalapeno peppers*, drained
1-2 sourdough baguettes, sliced, and/or crackers (I have a love affair with sourdough bread. The tuna on sourdough at Coyote Coffee in
*1/2 can is mild with a little bite, a whole can is definitely on the spicy side, but if you've got taste buds of steel, you might prefer a 7-oz. can. 4 ounces definitely pushes the limit for Shelly and The Bean!
Preheat oven to 350. In a medium bowl, combine the ingredients and spread into a 9" pie plate or a small baking dish. Bake for 20-25 minutes or until dip is bubbly and golden brown.
2 comments:
This recipe sounds great. And easy. Thanks for posting it. I would probably make the mild version.
Thanks, Dawn. This sounds delicious!!
Probably has more nutritive value than the jar of cheese queso I've been gorging on since I bought it at the grocery store last night. Who knows what's in that concoction? It sure tastes mighty fine though.
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