Sunday, December 13, 2009

Jalapeno Popper Spread

I've made this dip about four times since I first discovered the recipe and I have yet to get a good picture of it because it's always at night. It's been a hit at every gathering to which I've taken it and on the off chance there is some left over, it reheats wonderfully. One of the things I love about it is that the heat level can be adjusted so easily so you can cater to your friend's needs. Brent and I love spicy stuff, but his mother can't eat it without feeling badly, so I cut the jalapeno quantity in half when she's in the crowd.

Jalapeno Popper Spread


2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise (I used light mayo and it still tasted great)
1 (4 ounce) can chopped green chiles, drained
2 ounces canned diced jalapenos, drained
1 cup grated Parmesan cheese


Combine cream cheese and mayonnaise in a large bowl until smooth. Add the chiles and jalapenos and stir until combined. Pour mixture into an ovenproof bowl, top with Parmesan cheese and bake at 350 degrees until bubbly.

It's best served with crusty bread because it truly is a spread, not a dip.

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