JALAPENO POPPER DIP

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2 (8 oz.) pkgs. cream cheese, softened

1 c. Mayonnaise

1 (4 oz.) can diced green chiles, drained

3-4 Anaheim* chiles, ribbed, seeded and finely chopped

   or 1 (4oz.) can jalapenos, drained

1 c. Mexican cheese blend, shredded

1/2 c. Italian cheese blend, shredded

1/2 - 1 bunch cilantro, chopped

1/2 - 1 tsp. cumin, to taste

1/2 - 1 tsp. chili powder, to taste

bread crumbs, opt.  


*Note - I used Anaheims from my home grown plant which are much smaller than store-bought Anaheims, so  adjust recipe according to desired taste.  (If using store-bought, 1- 1 1/2 should be plenty).  

Combine cream cheese and Mayo until smooth.  Add diced green chiles, anaheim chiles, both cheeses, cilantro, cumin and chili powder.  Stir together until thoroughly combined.  Taste and adjust seasonings, if needed.  If you would like to serve this dip hot, pour into a 9x9 baking dish and  top with bread crumbs.  Bake 25-30 minutes or until hot and golden.  Serve with baguette slices, tortilla chips, crackers, veggies, etc. . .

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