Tuesday, April 24, 2012

Jalapeno Popper Explosion Dip



I served this as an appetizer before Easter Sunday dinner, and I must say it was a huge hit. What I love about this dip is you can make it the night before whatever you need it for, and heat it up when you need it. I actually recommend making it ahead because it only gets better over time.  I can't tell you how many people asked me for the recipe. I will warn you that you can get it too spicy very quickly so add the jalapenos with caution. If it gets too hot you can always add more cream cheese.



Ingredients:
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese (grated)
  • 1/2 cup parmesan cheese
  • 1 (4 ounce) can sliced jalapenos (this can get superhot so adjust to taste)
Directions:
  1. Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish.
  2. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Recipe Source
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    1 comment:

    Mary said...

    This really sounds wonderful. My family would really enjoy this. I am new to your blog and spent some time browsing through your earlier posts. I'm so glad I did that.I really like the food and recipes you share with your readers and I'll definitely be back.I hope you have a wonderful day. Blessings...Mary