Fantastic Jalapeno Pepper Dip

Submitted by Shirlee, SC

Fantastic Jalapeno Pepper Dip is very addictive!

Now, I am the first person to say I don't even like jalapeno peppers!!!

But I love this dip!

I found a version of this recipe, and thought I would try it even though I personally don't like them... but family and friends do!

I tweaked the recipe a bit, and after the first batch, it was a total hit with everyone!

I used to make it for every party at my work... never being an option to not bring it!

Fantastic Jalapeno Pepper
Dip Recipe

• 2- 8 oz packages of Cream Cheese softened (not fat free!)
  
  
• 3/4 cup mayonnaise (not salad dressing)
  
  
• 1/2 cup grated Parmesan or Romano cheese
  
  
• pinch of garlic powder
  
  
• pinch of black pepper
  
  
• 1- 4oz can of green chilies
  
  
• 2 oz. chopped jalapenos (I use jarred sliced)
  
  
• 2/3 cup seasoned bread crumbs
  

In medium mixing bowl, mix softened cream cheese, mayonnaise, cheese, garlic powder and pepper.

Blend well, add can of green chilies and jalapenos.

Jalapenos can be adjusted to your taste- less or more.

Spread in 9 or 10 inch pie plate, cover with bread crumbs and bake till heated through in a 350 degree oven (usually 20-30 minutes).

You can also microwave this, but you don't get the same texture.


I have also put this in a small "dip" crock pot.

Layer cream cheese mixture and bread crumbs the same way and put on low.

You have to watch it after it is heated through.

In a crock pot it has a tendency to overcook after a while.


This Fantastic Jalapeno Pepper Dip can be served with white tortilla chips, pretzels or crackers of your choice.

NOTE: This is very good dipped with vegetable sticks or served spooned over a baked white potato or roasted asparagus spears.

Mexican Dip For Chips
 

• 1 can (15oz.) pinto beans
  
  
• 1 cup medium salsa
  
  
• 3 tablespoons chopped red onion
  
  
• 1 garlic clove, minced
  
  

• 4 oz. Monterey Jack Cheese
  
  

• 1 can (2.25 oz.) black olives, drained and sliced
  
  

• 2 ripe avocados
  
  

• 1 cup sour cream
  
  
• Tortilla Chips
  

Mix together beans, salsa, chopped onion and minced garlic in a medium bowl. 

Mash it all together until well combined.

Spread evenly in the bottom of a 9" glass baking pan.

Sprinkle the Monterey Jack Cheese evenly over the bean mixture.

Spread rest of salsa over the cheese. 

Sprinkle top with the sliced black olives.

Bake until hot about 15 minutes.

Cut each avocado in half and remove the pit.

Scoop the flesh from the peeling with a spoon into your previously used medium bowl.

Mash avocados until still chunky, but not mushy. 

Spoon mashed avocados over top of the hot dip.

Spread on the sour cream.

Serve with the tortilla chips.

French Onion And Garlic Dip

• 16 oz. sour cream
  
  
• 8 oz. cream cheese
  
  
• 1/2 teaspoon salt
  
  
• 1/2 medium sweet onion, finely chopped
  
  
• 1 teaspoon garlic powder
  
  
• 1 teaspoon dried parsley flakes
  

Unwrap refrigerated cream cheese and let it come to room temperature.

Place cream cheese and salt in a stand mixing bowl.

Cream cheese and salt on medium speed about 2 minutes until smooth.

Scrape sides and bottom of mixing bowl.

Sprinkle chopped onions, garlic powder, and parsley flakes over cheese.

Fold in ingredients until evenly distributed.


Fold in sour cream until well mixed. scraping bottom and sides of bowl until French Onion And Garlic Dip is very smooth.

Remove dip to an appropriate size serving dish and refrigerate a few hours for dip to chill and flavors to meld.

This French Onion And Garlic Dip can be served as mentioned above.

However, this dip recipe makes the perfect dip for your fresh and crisp potato chips.

Related Pages

Fresh Vegetable or Chip

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