Jalapeno Popper Dip

Jalapeno Popper Dip

With my jalapeno plants still producing, and my love/hate relationship with jalapeno poppers (love the cheesy, spicy goodness; hate the mess of frying), I thought I would try a dip instead.
You will need . . .
16 ounces (2 bricks) of cream cheese; softened
1 cup mayonnaise
1 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
4 oz can green chilies (mild)
2 oz can or 3 fresh jalapenos, diced {or more if you are a little spicy}
1 Tbsp. chopped garlic (see how I prepare it in mass quantities here)
fresh pepper

Using hand mixer and a large bowl, beat mayonnaise and cream cheese until fairly smooth.  Add remainder ingredients and hand mix until incorporated. That's it.

I put about 1/2 cup in a bowl and microwaved it on high for 1 minute (stirring at 30 seconds), which turned it into a bowl of hot molten lava deliciousness.  If you weren't in a hurry, you could put it in the oven at 350F until bubbly and brown (stir occasionally). Or perhaps use it as a base for a grilled cheese sandwich? Or just eat it by the spoonful? If you have too much (what?!) you can even freeze it. Oh, the possibilities.  How will you use it? Pin It