I had never heard of, nor imagined myself eating anything with the word Jalapeno in the title. It’s just not me. But, at our Thanksgiving holiday dinner, hubby’s cousin made Jalapeno Popper Dip.

Now let me start by saying, I wasn’t told what it was until after I had already shoved my face with three or four crackers full. I was asked “have you tried that dip?”, went over and tried it. It wasn’t until my mouth started burning that I asked for the name of said dip and learned that it was indeed Jalapeno Popper Dip (yes, it does have a kick, but it’s too delicious to care!)

Ingredients:

2 – 8 ounce packages of cream cheese, softened

1 cup mayonnaise

1 – 4 ounce can of chopped green chilies, drained

1 – 4 ounce can of diced jalapenos, drained (these were difficult to find, but I did find a small 4 ounce can of diced jalapenos in the “international” aisle in our Fry’s/Kroger store)

1/2 cup shredded Mexican Style cheese

1/2 cup shredded Mozzarella cheese

Directions:

Preheat oven to 350 degrees.

Spray an oven safe serving dish with non-stick spray. Hubby’s cousin had used a foil pie pan so I used a glass pie pan since I don’t really have a “dish” for dips.

Blend (with a mixer/hand mixer) the cream cheese and mayo until smooth.

Stir (by hand) the chilies, jalapenos and cheeses in.

Spoon mixture into the dish.

Bake 25-30 minutes or until hot.

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