Jalapeno Popper Dip II

By KDCooks

Ingredients

• 1 (8 ounce) packages cream cheese, room temp
• 1/2 cup mayonnaise
• 1/2 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
• 2 oz (1/2 can)chopped green chilies
• 2 oz (1/2 can) can sliced jalapenos - double if you like heat
• 1 TB onion, chopped
• 1 clove of garlic, minced
• Dash of Tabasco Hot Sauce

Details

Servings 4

Preparation

Step 1

In a food processor, add all the ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2-quart casserole.

Bake in a preheated 375 degree F. oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.

Do not overcook this dish or the mayonnaise with separate and you will have a grease puddle in your dip.

Serve with soft pretzels or sliced French baguette.