Well, that was a little 2007.
In fact, you will never see Buffalo Chicken Dip on this website.
I can't eat it. Just the smell of the hot sauce and cream cheese or, really, whatever it is that my brother puts in that stuff, makes me stomach turn a little bit. Always has, always will. In fact, I would close the door to my room when he would make it. Lest the smell infiltrate.
But I do love jalapeno poppers. Certainly my bar food of choice after french fries and deep-fried shrimp. I would love to say that this is a healthy substitute for the poppers, because we all know that if you eat too many jalapeno poppers, you may start to look like a jalapeno popper.
However, if you eat too much of this dip... you may also start to look like a jalapeno popper.
That's probably because a bowl of it is usually accompanied by an entire bag of tortilla chips.
Therefore, I only make it if I:
A. am having people over
B. I have somewhere to take it, which is how it found its place in my recipe box to begin with
In my experience...if you make this, people will like you
Jalapeno Popper Dip
makes almost an 8x8 pan (I usually double it.)
1 block cream cheese, softened
1 cup mayonnaise
1/2 can to 1 whole 4 oz. can of diced green chiles (I usually use about 3/4 of the can.)
3-5 T. minced (jarred) jalapenos
1 cup shredded cheddar cheese
With a mixer, blend the cream cheese and mayonnaise well. Add in the chiles and jalapenos and stir to combine.
Spoon into an 8x8 pan and spread evenly. Top with about the shredded cheddar.
Bake at 350 degrees for about 25 minutes. Then, broil for a few minutes until it's bubbly on top.
Serve with tortilla chips, veggies, or crackers for dipping.
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