I don't know about you, but I'm always on the hunt for a new and exciting dip recipe. I love dips. If I could survive on dips and chocolate I probably would.
I can't, so I content myself with working up new dip recipes for football season and using our friends and family as guinea pigs. (PS - Thanks mom for being my hand model in the second photo!)
This one was a resounding "WE LOVE IT!"
I used two pretty large jalapeños and everyone loved it. It was pleasing to both the spice wimps (ME!) and those who like it hot. If you're feeding a crowd, I would leave this recipe as is. If you're feeding people who love to burn their tongues, go ahead and add another pepper.
Jalapeño Popper Dip
2 jalapeños, seeded, de-ribbed and minced
1 block reduced fat cream cheese, softened to room temp
3/4 cup mayo
1 1/4 cup grated sharp cheddar cheese
3/4 cup grated monterey jack cheese
20 crackers, crushed (I used Ritz whole wheat, Club crackers would also be great)
2 Tablespoons butter, melted
Preheat oven to 350.
Combine cream cheese, mayo and jalapeños. Fold in cheeses and place in a baking dish (I used my 1.25 quart Rachael Ray bubble and brown, or you could use a 8*8 or pie pan). Melt butter and combine with crushed crackers.
Store, covered in your fridge until ready to heat and serve. Bake at 350 for 25 minutes or until heated through and bubbly. Serve immediately.