Ingredients
2 blocks cream cheese (8 ounces each), at room temperature
1 cup mayonnaise (not salad dressing or reduced fat)
4 ounce can diced jalapeños, drained
4 ounce can diced green chiles, drained
1/2 cup shredded Parmesan cheese
*3/4 cup raspberry preserves (you can use up to 1 cup)
Cracker Topping
1 sleeve Ritz Crackers, crushed (approximately 32 crackers)
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees f.
In a medium size bowl, add cream cheese, mayonnaise, jalapeños, green chiles and Parmesan cheese - mix well. Pour dip into a 8x8 baking dish.
Next, spoon raspberry preserves on top of dip and evenly spread.
In a small bowl, melt butter and add crackers - stir well, coating crackers evenly in butter. Spoon cracker topping evenly over dip.
Place on the middle rack of the oven and bake for 25–30 minutes, until the dip is heated through, and the cracker topping is golden brown.
Serve with your favorite tortilla chips, crackers or pita chips. Enjoy!
Tips
*If you are not a fan of raspberries, simply skip the raspberry preserves and top the dip with the cracker topping, for an awesome jalapeño popper dip.
I love this dip with tortilla chips, but it's also great with Ritz Crackers and pita chips.