Jalapeno Popper Dip
This recipe was shared in the January 2016 RV Goddess
This could not be easier. All the flavor of a jalapeno
popper without the work and without deep frying. Just a few ingredients combine to
a spicy gooey perfection - and just the thing for your next football game gathering.
You will need a small (like a 4x6-inch au gratin) baking dish for this
recipe. Doubled, the dip will fill an 8x8 baking dish.
8 ounce package cream cheese, softened
4 ounce can diced jalapenos, drained
4 ounce can diced green chiles, drained
1 cup grated sharp cheddar cheese
Heat oven to 375°. Oil a small shallow dish (about 4x6 inch). Combine
the softened cream cheese, jalapenos, green chiles and grated cheese in a
small bowl. Use a spatula to mix well. Transfer the mixture to the prepared
baking dish and smooth the top. Place four or five tortilla chips in a
plastic bag and use your fingers to crush the chips until they resemble corn
meal. Sprinkle the crushed chips evenly over the top of the cheese mixture.
Bake for approximately 30 minutes, or until the sides begin to brown and the
cheese is bubbly. Serve immediately with tortilla chips for dipping. Serves
4-6 as an appetizer.
RV NOTES: No need to be fancy. No need for a strainer. Just remove the tops
from the can and push down to remove the excess liquid (like you would do
for a can of tuna) from the cans. I like Ortega or Hatch brands for the
chilies and jalapenos. Be sure to buy diced, not sliced!
Until my next update, I remain, your spicy correspondent.
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