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
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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 ½ 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). | |