Jalapeno Chile Dip
  • Alaina Hinkle

Jalapeno Chile Dip

If I could go through life eating appetizers like you bring to a Super Bowl, holiday party etc. I would be the happiest :) However, I know that is not practical... but with this dip I don't care about practicality, I love it way too much! This recipe was sparked by a hot dip that my mom use to make while I was growing up, but it had a lot of mayonnaise and so I wanted to lighten up this amazingness and it worked PERFECT!



Ingredients:

- (1) 10oz can of Hatch diced tomato + green chiles -- not drained

- (2) jalapeños seeded & diced

- (2) 8oz blocks of 365 cream cheese

- 1 cup sour cream

- 1 tbsp mayonaise

- 1 cup cheddar + Monterey cheddar cheese

- 3 gloves garlic minced

- 1/2 cup shredded parmesan cheese

- 1/2 tsp Pink Himalayan salt

-1 box of Late July Organic golden round crackers (( uses unbleached flour and NO enriched flour, BOTH great!)


Directions:

Preheat oven to 350 degrees

+Grease a 9 X 11 dish

+In a large bowl combine hatch tomatoes, jalapeños, cream cheese, garlic, sour cream, mayo, salt & both cheeses in a large bowl. Mix until well combined! Then will a spatula, pour into the greased pan and spread evenly with same spatula

- Next in a large plastic bag add 2 cups of the golden rounds and crush into crumbs. Sprinkle on top of the mixture in the dish and place in the oven at 350 degrees until it is bubbly! Then enjoy with carrots, celery and/or more of those delicious rounds! It is best served warm, but yummy cold as well :)


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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