February 10, 2014

Jalapeno Cheese Dip

I'm always excited to find a cheese dip that doesn't include Velveeta! Yuck!!! We'll have to try this one from Good Cheap Eats very soon, though we'll likely leave out the red pepper.

1 tablespoon olive oil
1 jalapeno pepper, sliced
½ cup chopped red pepper or red pepper flakes
½ teaspoon chopped garlic
8 ounces cream cheese
1 cup shredded cheddar cheese
¼ cup sour cream
1 tablespoon chopped scallions

Preheat the oven to 400°.
In a small saute pan, heat the oil until shimmering. Add the jalapeno and garlic. Saute for several minutes until the peppers and garlic are soft. Allow to cool.
In the bowl of a food processor fitted with a plastic blade, place the pepper mixture, cream cheese, and ½ cup shredded cheese. Blend until smooth. Stir in the sour cream and scallions.
Transfer the mixture to a greased baking dish. Top with the remaining shredded cheese.
Bake for 20 minutes or until hot and bubbly. Serve with tortilla chips.

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