Jalapeno Popper Dip

During college football season, every Saturday presents an opportunity for a yummy appetizer-style meal. I don't do this "tailgate party" every weekend, but a couple weekends a year -- usually when the Ohio State Buckeyes play a night game -- I have fun with dinner. The kids, of course, love it when we have munchies for supper, even though it makes more work for the cook.

A few weeks ago the dinner menu was appetizers and this new-to-us appetizer was on the menu. It was a huge hit, especially with the "boys" -- my husband included. It was very easy to throw together and it really only calls for small handful of ingredients. The recipe came from allrecipes and I altered the recipe to bake it in the oven -- I like a browned top on a dip like this.

We enjoyed it with tortilla chips and Asiago bread slices toasted in the oven (I used the Demi loaf which is small in diameter and made perfect little toasts).

Jalapeno Popper Dip

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
4 oz. can chopped green chilies, drained
2 oz. canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Heat oven to 375 degrees.

Stir together cream cheese and mayonnaise in a large bowl until smooth (I used the Kitchen Aid). Stir in green chilies and jalapeno peppers. Pour mixture into an oven-proof serving dish, and sprinkle with Parmesan cheese.

Bake for 20 to 25 minutes or until bubbly.

Serve with tortilla chips, crackers or toasted bread.

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Source: adapted from allrecipes

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