Jalapeno Popper Dip

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?

Mini Cookie Cup Filling

cookiecups

This filling can be used to fill any brownie or cookie cups.

2 oz. chocolate (white, milk semi-sweet), chopped

2 T. milk

1 8-oz. pkg. cream cheese, softened

¼ c. powdered sugar

1 c. whipped topping

Nuke chocolate and milk for about a minute until melted; stir until smooth.

In mixing bowl, combine softened cream cheese and powdered sugar; mix well. Gradually stir in melted chocolate mixture. Fold in whipped topping.

Pipe filling (from pastry bag, decorator or even a zipper bag with the corner cut off) into mini cookie or brownie cups. Top with seasonal garnishes such as candies, chocolate chips, fresh berries or chocolate curls.