Did you try jalapeno popper dip back in it’s heyday? I may have made it a time or two (or a hundred times, but who’s counting?)
It’s super easy to make.
Soften two blocks of cream cheese in the microwave. Stir in 3/4 cup of mayo. Chop most of a jar of pickled jalapeno peppers and toss in as much or as little as you like. I have found that a heaping half cup is about right for us.
Then throw in 8 ounces of shredded cheddar and about a cup of shredded parmesan. Stir it all together.
Spread all that spicy, cheesy goodness into a 13×9 pan, sprinkle with a little more parm and bake at 350 degrees for about 25 minutes.
Oh, it’s so very good.
What IS the trendy new dip now that buffalo chicken and jalapeno popper have been done to death? Do you want to do a guest post for a dip recipe? Don’t be shy!