This appetizer has the delicious taste of the stuffed
jalapeno poppers in an easy to make dip/spread. If you want to
increase the hotness, add more of the jalapeno peppers. I like to bake
it rather than microwave it, unless I am just re-heating it. The oven toasts the bread crumbs that give it a nice crunch. You can make this a day or two before and refrigerate, then just pop it in the oven to heat. Enjoy!
2-8
oz pkg cream cheese, softened 2
oz can diced jalapeño peppers, drained
1
c mayonnaise 1
c grated Parmesan cheese
4
oz can chopped green chilies, drained ½
c bread crumbs
Mix cream cheese and mayo in large
bowl until smooth. Stir in green
chilies, jalapeño peppers and Parmesan cheese.
Pour into 8” x 8” dish and sprinkle top with bread crumbs. Bake at 375° for about 30 minutes till bubbly
& light brown or microwave on high until hot, about 3 minutes. Serve with toasted French bread slices, toasted baguette slices or
pita chips.
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