I had a hankering for jalapeno cheese dip, so I made this up on the fly. It was SOOOOO good! Trish was kind enough to stop by with some of her Cheddar Green Onion Biscuits, cut into strips that were perfect for dipping. I fried up some fresh tortilla chips too, and this dip was gobbled up by Superbowl party patrons in record time.
I split this into two pans, so there was fresh hot dip before the game, then again at half time.
To make these, first you’ll need some fresh jalapenos. You’ll want to roast them. You can do this on a pan in your hot oven or hot stove, rotating the jalapenos until they are charred all around. Or if you have a gas stove, put the jalapenos right on top of your stove grates and roast away! I used 3 jalapenos, which gave the dip a mild-medium spice. By roasting your jalapenos, you are removing much of the spicy heat from them.
After charring your jalapenos, you’ll want to immediately put them into a bowl covered tightly with plastic wrap. Allow them to cool, then remove the charred skin from the outside, then remove the seeds and ribs from the inside, using the flat side of a steak knife. Dice your jalapenos into small pieces and set them aside.
2-4 medium sized jalapeno peppers
8 oz cream cheese
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3 Tbs chopped fresh cilantro
1/2 tsp sea salt
1/8 tsp freshly cracked black pepper
Preheat your oven to 350. Grease an 8×8 pan with oil.
Place all ingredients except jalapeno into a bowl, then blend well with a hand mixer (you could probably do this by hand with some old fashioned elbow grease). Add in jalapenos using a spoon, and mix just until incorporated.
Evenly spread the dip into a greased pan.
Cook at 350 for 20-30 minutes, or until brown and bubbly.