Yum, yum, yum, yum, YUM!
Last year, a friend told me she made a jalapeno popper dip. My interest was piqued, but I didn’t have jalapenos on-hand, so I didn’t act on that interest. Our garden is now putting out quite a few of these lovely hot peppers, so I wanted to give this dip a try. We had company coming in for Labor Day, and I thought perhaps I’d find willing guinea pigs among my guests. I found a recipe and tweaked it according to my preferences and the ingredients I already had in my home. The results were scrumptious! I will say that the original recipe I saw used green chilies in the dip as well, which would be a welcome addition.
2 pkg. cream cheese
1 c. sour cream
a couple of dashes of Worcestershire
1/2 c. shredded cheddar
6-8 fresh jalapenos, diced
1/2 c. grated Parmesan
corn chips, tortilla chips or other dippers
Combine all ingredients well.
Bake at 350 for 25 minutes, or until golden brown.
Did I say yum?