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  • Heavenly hot dip(revised baked jalepeno)

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    Heavenly hot dip(revised baked jalepeno)
    Prep time:
    Cook time:
    Servings: 5
    by FromScratch Sarah
    20 recipes
    		 >
    I took Nancy Miyasaki's Baked Jalepeno dip recipe and revised it because I cant eat mayo, and my kids wont eat chiles, or full spice jalepenos, but the base of the recipe was already wonderful!Thanks Nancy! Oh- I made cilantro flour tortillas, and then put fresh spinich down on a plate and opened a can of tomatoes with chiles in them and poured some on top the spinich, salted it, squeezed lime over it, and served it for putting on top the tortillas w/ this cheese dip.YUM!

    Ingredients

    • 1 pkg cream cheese softened(6oz)
    • 1 cup light sour cream
    • 1/2 cup or so chopped (fine)scallions
    • 4 big cloves garlic(pressed)
    • 3/4 cup fresh shredded kasseri cheese
    • 1/4 cup fresh grated pyrenees baskeriu cheese
    • 1/4 cup mezzereti tamed jalepenos
    • 1/4 cup cilantro chopped
    • sea salt
    • few shakes of a chile pepper grinder
    • 1/2 cup fresh grated parmesano reggiano

    Directions

    1. Take all the ingredients except for the last one(the parmesan) and mix and put in a baking pan(I used a baking stone pie pan)
    2. bake on 425 for about 15 min.
    3. Then add the parmesan to the top, bake another 10 minutes.

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