I happen to work with some amazing and creative people who love to eat. After a particularly hard month, some clever folks started Dip Day. It started small and over the last nine years, has grown.
It is a magnificent day of sweet and savory delights that make a visit to the gym a necessity. And, it is worth it.
I love hot and spicy. As I headed to the grocery store I kept in mind the jalapenos I had in my fridge. I was originally going to make a Tastefully Simple dip, but could not stop thinking of a recipe I saw on yummly. Something with cream cheese and hot sauce.
What I came up with was so much better than I imagined. Hot, spicy, and cheesy. No hot sauce, though.
My husband doubted my love of heat until he made me a jambalaya that made him cry. I added hot sauce and thanked him for a fantastic dinner.
Giant Eagle has a new shredded cheese - Chipotle Shredded Cheese. It gave the dish a nice smoky taste to compliment the chilies and jalapenos.
I baked the dish the night before and just microwaved it when it was time to serve. I liked it cold, but next time I may make it in a crockpot to keep it hot and bubbly.
Cheesy Jalapeno Dip
- Preheat oven to 350 degrees
- Blend softened cream cheese with all the ingredients. Reserve one cup of shredded cheese.
- Season with cayenne pepper (to taste)
- Bake for 15 - 20 minutes. Edges should be slightly brown. Top with reserved cheese and bake until cheese bubbles.