I love dips. Give me a box of crackers or a handful of toasted baguettes with any kind of dip and I’m a happy girl. You can make me even happier by giving me a dip where the main ingredients are cream cheese and mayo. That’s where this Jalapeno popper dip recipe comes in.
Because I planted my garden late in the season, I’m still getting a good crop of jalapenos. Mother nature has also helped out by giving us temperatures in the 80s this week. As I was trying to decide what to bring to my monthly MNI (moms night in), it only sense to use some of the fresh, organic produce I had grown myself.
This recipe does have a little bit of a kick to it, after all, it contains jalapenos! But you can decrease or increase the heat by adjusting the amount of peppers you put in. The original recipe also called for full fat cream cheese and mayo but I think it tastes just as good with the lite versions.
Jalapeno Popper Dip
- 2 (8 oz) packages of lite cream cheese, softened
- 1 cup lite mayo
- 1 (4 oz) can green chilis, drained
- 2-3 tbsp canned jalapenos, drained and diced or 6 fresh jalapenos, seeded and diced
- 1 cup shredded Parmesan cheese (reserving ~1/4 cup)