JALAPENO POPPER DIP
This tastes like jalapeno poppers! Most people will think so. It is not
super-spicy. Make it spicier by adding
more jalapenos, if desired, or hot sauce. This stuff is addictive. Everyone will want your recipe! I used canned
jalapenos, so no danger of hurting your hands or fingers. If you cannot tolerate spicy jalapenos….fry up
chopped green peppers until soft and use that instead (make sure to remove all
seeds first).
16 oz cream cheese, softened
(500 g)
(I used a mix or regular and spreadable)
1 cup grated Monterey Jack
cheese (250 mL)
1/2 cup
mayonnaise (125 mL)
1/2 cup
canned green chilies (125 mL)
1/4 cup
canned jalapenos (60 mL)
1/2 cup
grated Monterey Jack cheese (125 mL)
1/3 cup
grated Parmesan cheese (75 mL)
(in a can, or fresh)
1/4 cup
almond flour (60 mL)
2 tbsp melted butter (30 mL)
1/2 tsp
paprika (2 mL)
Preheat
the oven to 400°F (200°C).
In
food processor, process cream cheese until smooth. Add 1 cup (250 mL) grated Monterey Jack
cheese, mayonnaise, green chilies and jalapenos; process. Spread evenly in a 1-qt (1 L) casserole dish.
In
small bowl, combine 1/2 cup
(125 mL) grated Monterey Jack cheese, Parmesan cheese, almond flour and melted
butter. Sprinkle over top of cream
cheese layer. Sprinkle paprika evenly over topping. Bake 25 to 30 minutes, or
until golden brown on top.
Yield: 16 servings
1
serving
218.3
calories
7.0
g protein
20.5
g fat
0.5 g fiber
1.5
g net carbs