This time of year hot, bubbly dips fresh from the oven really hit the spot.  Here’s a delicious, quick and easy dip.

If you’re like me and love the flavor of jalapenos, but not necessarily the heat, be sure to remove the seeds and ribs of the peppers.  Serve this dip with tortilla chips or even sliced baguettes!  Dig in!

ENJOY!

Creamy Jalapeno Dip

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Prep time	10 minutes
Cook time	25 minutes
Total time	35 minutes
Dietary	Gluten Free, Vegetarian
Meal type	Appetizer
Misc	Serve Hot
Slightly adapted from recipe on	The Girl Who Ate Everything

Ingredients

• 3 Tablespoons butter
• 2- 8 ounce packages cream cheese (softened)
• 1 cup mayo
• 2- 4 ounce cans diced green chiles
• 1 cup shredded cheddar cheese (you can use Jack cheese if you prefer)
• 4 Medium fresh jalapenos, diced (seeds and ribs removed to reduce heat)
• 1 cup parmesan cheese (grated)
• paprika to sprinkle on top

Note

Brought to you by The Recipe Wench (www.therecipewench.com)

Directions

Step 1

Preheat oven to 350ºF. Melt butter in ovenproof dish (I like to use my cast iron skillet for this dip -- I like the way it looks and it holds the heat and keeps the dip warmer longer)

Step 2

In medium bowl, mix remaining ingredients, reserving 1/2 cup parmesan.

Step 3

Spread dip into ovenproof dish. Top with reserved parmesan, sprinkle with paprika and bake until dip is thoroughly heated and parmesan is nicely browned (about 20-30 minutes).