So I think it would be okay if I just went ahead and patted myself on the back for this recipe, (don’t worry my ego is still in check) this dip is just soooo good y’all. 

I’m such a huge fan of ricotta cheese and had been looking for a ricotta dip for a while, but so far hadn’t found anything that included everything that I like.  Sooo, I figured what the heck I’ll just make up my own. 

Ricotta cheese is so smooth and creamy, and almost sweet, so I threw in parmesan and cream cheese to add some tartness to it.  Of course I had to add garlic because, mmm garlic, then the crowning glory of flavor is the fresh rosemary, yum, yum, yummy y’all. 

For reals, this dip takes so little time to throw together, you seriously have no reason not to make it.  Also, you totally need to toast some baguette slices to put this dip on, drooool.  I may or may not have rolled my eyes in delicious celebration with the first bite, this dip is definitely on my list of ‘keeper’ recipes.  Have a wonderful day y’all!!  

First, start with your main ingredient, the Ricotta…

now the cream cheese…

now the parmesan…

chopped up garlic, rosemary and salt and pepper to taste…

all mixed up…

baking…

Enjoy!!

Baked Ricotta Dip

2015-05-18 15:18:22

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Ingredients

1. 3 Cups of Ricotta Cheese.
2. 1 (8 Ounce) Block of Cream Cheese, Softened.
3. 3/4 Cup of Parmesan Cheese, Shredded.
4. 2 Cloves of Garlic, Minced.
5. 1 Sprig of Rosemary, Finely Chopped.
6. Salt and Pepper to Taste.
7. Toasted Baguettes for Serving (Optional).
8. 8" Baking Dish.

Instructions

1. Preheat your oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment, place your ricotta cheese, cream cheese, parmesan cheese, garlic and rosemary in the bowl and mix thoroughly.
3. Now add the salt and pepper to taste and mix again.
4. Now place your cheese mixture into your pan and bake for 15-20 minutes until slightly brown and bubbly around the edges.
5. Serve hot with toasted baguette slices, and enjoy!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Wednesday everyone!!  I know, Wednesdays aren’t nearly as cool as Fridays, but I have something that will make your hump day better…like way better, promise 🙂 

I bring to y’all today Southern Salsa, also known as Southern Caviar which obviously makes people think of fish eggs, which doesn’t sound appetizing, which makes me call it Southern Salsa…anyways…I have to admit I was super skeptical about this recipe when my mom gave it to me. 

Yes there’s some good pieces to the puzzle but I was worried about how they would all come together (vinegar, Tiger Sauce, sugar?!?!) Well, I should have known better than to doubt the recipes my mom gives me because this dip is the bee’s knees. 

The sauce and corn make it quite a bit sweeter than I had expected (which is a good thing), but there is also a tangy kick too, and the softness of the black eyed peas and the crunch of the bell pepper and onion makes for one heck of an awesome dip.  Just try having one bite of this stuff, this dip is full on addictive.  Enjoy y’all!

Start with your black eyed peas…

       Rinse and shake off…

place into your bowl, then place your drained corn into your bowl too…

now chop up your bell pepper (use as little or as much as you like)…

place into your bowl…

now chop up your onions (again, you can use as much or as little as you like)…

place into your bowl…

now for the sauce…place sugar, vinegar, and tiger sauce into your bowl…

whisk, whisk, whisk then dunzo…

pour sauce onto salsa, mix, then enjoy!!

Southern Salsa

2015-05-12 10:39:06

A wonderful dip filled with black eyed peas, corn, bell pepper and covered in a delicious sauce.

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THE SALSA

1. 2 Cans of Black Eyed Peas, Drained and Washed.
2. 1 Can of White Corn Kernels, Drained.
3. 1/4-1/2 of a Vidalia Onion, Chopped.
4. 1/2 of a Red Bell Pepper, Diced.
5. Salt and Pepper to Taste.

THE SALSA SAUCE

1. 1/2 Cup of Granulated Sugar.
2. 1/2 Cup of White Vinegar.
3. 2 Tablespoons of Tiger Sauce.

FOR THE SALSA

1. Pour both cans of your black eyed peas into your strainer, thoroughly rinsing them off with water, then place into your bowl.
2. Drain your corn and place into your bowl with your black eyed peas.
3. Dice up your bell pepper and place into your bowl and mix all of these ingredients together with a spoon.
4. Chop your onion into small pieces (or larger if that is your preference), then place into your bowl--you may use more or less onion depending on your tastes.

FOR THE SALSA SAUCE

1. In a separate medium sized bowl place your sugar, vinegar and tiger sauce, then whisk these ingredients together until well combined.
2. Now pour your sauce onto your salsa, mixing well, then salt and pepper to taste.
3. Either serve immediately with chips or cover and place in fridge--the flavors get even better when they sit for an hour or more.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Ok, I don’t know how y’all feel about goat cheese, and I am aware some people are repulsed at the mere mention of the name just because it’s from a goat, but y’all, this dip.

I seriously think that even if you are not the biggest fan of goat cheese, you’re gonna like this dip..I know, I know,  very optimistic of me but this dip is the bee’s knees.  Obviously, I’m a big fan cheese, my BFF and I have to say when I was in L.A. there was no shortage of it, they put it on everything, which of course I loved.

I think it’s such a light and smooth cheese, with a slightly earthy flavor, and not to mention I think it pairs well with so many things…sweet, salty, everything.  This is not just goat cheese either, it’s got cream cheese and parmesan mixed in, and then the kicker is the tomato balsamic vinegar topping…OMG it’s good. 

After you put the tomatoes on top of the dip, you stick it back in the oven which makes the tomatoes so deliciously roasted..droooool!  I had to make myself stop eating this stuff, it is just that good.  I highly recommend y’all run out and make this deliciousness ASAP 🙂    

Alrighty, goat cheese into the food processor…

now the cream cheese…

now the parmesan…

and now the salt, pepper and olive oil…

now oil your pan…

spread your cheese into your pan…

all ready to go into the oven…

bake, bake, bake…

now time to prepare the topping, chopped tomatoes…

chop up your garlic…

into the bowl, as well as your salt, pepper and balsamic vinegar…

mix all together and place on top of your dip…

then back into the oven for a little bit and voila! Yumminess…

Baked Goat Cheese Dip

2015-04-27 11:14:20

Creamy, savory and wonderfully cheesy, this goat cheese dip is the perfect savory treat.

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Ingredients

1. 1(10 Ounce) Log of Goat Cheese, Room Temperature.
2. 4 Ounces of Cream Cheese, Room Temperature.
3. 1/4 Cup of Parmesan, Grated.
4. 1/4 Cup of Olive Oil.
5. 15-18 Grape Tomatoes, Halved.
6. 2 Teaspoons of Balsamic Vinegar.
7. 1 Clove of Garlic, Finely Chopped.
8. Baguette Slices, For Serving.
9. 1 Quart Baking Dish.

Instructions

1. Preheat your oven to 400 degrees F.
2. In a food processor, place your goat cheese, cream cheese, parmesan, 2 tablespoons of olive oil and salt and pepper, pureeing until smooth.
3. Brush your baking dish with olive oil, then spread the cheese mixture in your dish evenly.
4. Bake until golden and bubbly around the edges, about 15 minutes.
5. While your dish is baking, in a small bowl place your cut up tomatoes, garlic, remaining olive oil, a pinch of salt and your balsamic vinegar.
6. Thoroughly mix the ingredients together and then spoon onto the middle of your dish, then bake in the oven for 8 more minutes.
7. Serve while hot with your baguette slices.

Notes

1. You could definitely use more or less tomatoes depending on your preferences.

Adapted from The Food Network

Adapted from The Food Network

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

The fact that it is now officially the end of April again is completely blowing my mind, I mean didn’t we just do this? 

Well, to assuage my feelings of panic that time is just flying by,  I present to you this ahhmaazzing corn jalapeño dip.  Y’all, it’s creamy, cheesy, it’s got texture, just an itty bitty hint of sweetness from the corn, and spicy?–heck yeah it’s spicy. 

Not to the point where you will be left incapacitated or anything but just enough that you will be all ‘yeah, that’s hot, but awesome, I want more’ (or maybe that’s just me). 

Trust me, you will want more, this is most definitely addictive.  Also, this would be the most perfect dip ever to go with your Cinco de Mayo margaritas, which is apparently just around the corner.  If you like it super hot, then you could most definitely add another can of jalapeños or add fresh ones if you’re fancy 🙂 Also, if you’re not the onion sautéeing type then you could totally put them in raw, but I thought they really added a lot more flavor cooked.  Happy Hump Day!! 🙂 

Onion time! (doesn’t sound fun, but it does sound delicious)…

Nice and browned…

Place your cream cheese in your bowl…

Nice and smooth, and with some sour cream…

now the onions …

and the mayonnaise…

Now all of that delicious cheese…

the jalapenos (juice and all)…

the corn and some salt and pepper…

all mixed up…

mmm, baking up…

Delicious!!!!

Corn Jalapeño Dip

2015-04-21 13:15:48

Creamy, savory and perfectly spicy this dip is the perfect party appetizer.

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Ingredients

1. 1 (8 Ounce) Block of Cream Cheese, Softened.
2. 2 (12 Ounce) Cans of Sweet Corn, Drained.
3. 1 (4 Ounce) Can of Chopped Jalapeños.
4. 1/2 Chopped Onion, Sautéed.
5. 1/2 Cup of Mayonnaise.
6. 1/2 Cup of Sour Cream.
7. 1/2 Cup Monterey Jack Cheese, Shredded.
8. 1/2 Cup of Sharp Cheddar Cheese, Shredded.
9. 1 Teaspoon of Garlic Powder.
10. Salt and Pepper to Taste.
11. 10" Baking Pan.

Instructions

1. Preheat your oven to 375 degrees F.
2. In a small pan on medium high heat, drizzle some olive oil then place your chopped onion into the pan, stirring until the onions are browned thoroughly.
3. With a handheld or stand mixer with paddle attachment place your cream cheese, and thoroughly beat it until smooth.
4. Now place your sour cream, sautéed onions, mayonnaise, cheddar cheese & monterey jack cheese, jalapeños, corn and salt and pepper to taste.
5. Mix all together until thoroughly incorporated.
6. Pour your mix into your pan and bake 22-25 minutes or until the edges are slightly browned and bubbly.
7. Serve immediately and enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

I can guarantee some of y’all are reading the title of this recipe and already making a grossed out face, so I’ll just go ahead and apologize that my most favorite type of pizza in the whole wide world is Hawaiian. 

Trust me, I have been the recipient of the ewww nasty faces when I suggest to a group we order Hawaiian pizza, and I know that I fall into a smaller group of people that have this as their preferred flavor. 

You know it’s bad when you order a pizza with your dude on your cheat day, and he is afraid that an ingredient of your super delicious half might remotely ‘infect’ his side (his word not mine).  I just can’t help myself, it’s that sweet and salty mix that I just love I’m talking about the pizza not the dude hehe.

I kept seeing all of these pizza dips on Pinterest, but obviously not my favorite kind, so I figured I needed to remedy that asap.  Honestly this dip made all of my Hawaiian pizza dreams come true I’m such a dork, and I’m gonna go ahead and optimistically say that you will like this dip even if you are not a huge fan of this flavor.  It was perfectly cheesy, pineapple-ey, ham-ey, and just bursting with pizza goodness.  It didn’t hurt that I dipped delicious fresh French bread slices into it, drrooool, soo good y’all.  

Mmm, look ham that needs to be sliced…

   all chopped up…

  pineapple all chopped up…

place 2 cups of your mozzarella in the bottom of your pan…

now the pizza sauce…

now place your ham on top…

now parmesan on top…

your pineapple, which obviously you can put as little or as much as you want…

now your pesto (optional of course)…

now more mozzarella…

bake, bake, bake…

once out of the oven you can garnish with more cheese, ham etc…

then enjoy!!!

Hawaiian Pizza Dip

2015-04-14 08:43:13

All the flavors of a Hawaiian pizza in an easy to throw together dip, baked wonderfully in an iron skillet.

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Ingredients

1. 1-2 Cups of Fresh Pineapple.
2. 8 Ounces of Ham.
3. 3 1/2 Cups of Mozzarella, Shredded.
4. 8 Ounces of Pizza Sauce (Any pre-made you like).
5. 1/2 Cup of Parmesan, Shredded.
6. 2 Tablespoons of Pesto (Optional).
7. 8" Iron Skillet.
8. French or fresh bread for dipping.

Instructions

1. Preheat your oven to 375 degrees F.
2. Cut up the desired amount and size of pineapple you like, as well as the ham.
3. Place 2 cups of your shredded mozzarella in the bottom of your greased skillet.
4. Then evenly spread your pizza sauce on top of your mozzarella.
5. Now layer half of your ham onto the pizza sauce, then sprinkle your parmesan on top of the ham.
6. Now place your pineapple on top of your parmesan, and you can place your pesto amongst the pineapple if you want to use it too.
7. Now place 1 cup of your shredded mozzarella as the top layer and bake for 25-30 minutes (I took mine out at 27) until bubbly and cheesy.
8. Once I took mine out of the oven I sprinkled the remaining 1/2 cup of mozzarella and ham on top.
9. Serve immediately, and I suggest with french bread 🙂

Notes

1. Note that all ingredients I used can be doubled, tripled, halved, etc completely according to what you like, that's what is awesome about cheesy dips.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Sometimes I just want the cheesiest, savoriest, most decadent dip I can get my hands on for my cheat day, and sometimes ok, always I succeed in finding it. 

Well, I suppose this time I didn’t  find it or anything but made it.  I kept seeing versions of this ‘crack dip’ online and obviously with a name like that I was intrigued.  This dip by far exceeds any expectation I had y’all, it is cheesy, and savory and did I mention it has bacon bits in it?! 

The ranch dressing mix which makes everything better in it gives it this extra oomph of awesome.  This dip was in the pan and ready to be baked in less than 10 minutes, sooo obvi it is super easy to throw together. 

After the first bite insert awesome eye roll here I couldn’t stop, it is no joke addicting, hence the ‘crack’ in the name.  I’m gonna be honest and admit I devoured every bit of this stuff, so freaking good! 🙂    

Cream cheese into the bowl…

Now the cheese…

Now the sour cream…

Now the ranch dip mix…

Bacon bits…mmm..bacon…

nice and mixed up…

into the pan…

baking…

Enjoy!!!

Crack Dip

2015-03-31 09:40:31

A cheesy, wonderful dip that is so good it's addicting.

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Ingredients

1. 8 Ounces of Cream Cheese, Softened.
2. 1 (1 Ounce) Package of Ranch Dressing Mix.
3. 1 (3 Ounce) Bag of Bacon Bits.
4. 2 Cups of Cheddar Cheese, Shredded.
5. 16 Ounces of Sour Cream.
6. 1 Quart Baking Dish or 6" Baking Dish.

Instructions

1. Preheat oven to 400 degrees F.
2. With a handheld or stand mixer with paddle attachment add your cream cheese, cheddar cheese, sour cream, ranch dressing mix, and bacon bits into your bowl.
3. Mix all ingredients together until well incorporated and the texture is creamy.
4. Now place your mix into your dish and bake uncovered for 25-30 minutes (I took mine out 28) or until hot and bubbly, serve immediately.

Notes

1. Different versions of this recipe called for a 2 quart baking dish which I found to be too big for the amount it makes, so I used a smaller round dish.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

I know that I might have mentioned at some point my absolute love of cheese, but what I didn’t say was that my absolute most favorite cheese in the whole wide world was brie.  Brie would definitely be my boyfriend, if you know, it was a human with arms and legs and stuff is this getting weird?  Back to brie…it’s so smoky and soft and tastes amazing paired with either sweet or savory flavors, definitely like cream cheese in that regard. 

Anyways, all week I had been all ‘OMG I could totally sit down and eat an entire block of cheese right now’ (there is no way that I am the only one who feels this way when stressed right?) but due to the whole being healthy thing I knew I was just going to have to wait until Sunday.  Since I had all week to think about what awesomeness I could create, I thought putting some of my favorite Italian food flavors in a dip would be awesome, and true, brie is not a typical Italian cheese but dang it, it is so tasty!  So of course garlic, thyme, rosemary, and olive oil went into this amazing dip, and y’all it is amazing. 

 Can I admit that I made another batch after eating the first one? Okay, I totally did, but the cheese is so gooey and garlicky, especially smothered on a piece of soft wonderful bread, and it’s pretty darn easy to make too.  This totally kicked my cheese craving like whoa 🙂

Let’s start with the brie, and remove the rind…

FYI this is usually my view looking down, one foot on either side of her because she insists on laying right where I cook, hopeful to catch a falling piece of something, she’s too cute to tell her to move…

Now slice up your cheese, place in your pan and drizzle some olive oil over it…

Chop up your garlic…mmm garlic…

Chop up your rosemary…

Place garlic and rosemary in small bowl or measuring cup like so, drizzle a little olive oil and mix…

Sprinkle your rosemary and garlic over your cheese…

Bake it up and enjoy!…this looks like a totally awesome cheesy hot tub 🙂

Baked Brie and Garlic Dip

2015-02-17 14:19:18

Skillet baked brie and garlic dip that is addicting.

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Ingredients

1. 13.2 Ounce Package of Brie Cheese, Rind Removed and Cubed.
2. 3 Cloves of Garlic, Finely Chopped.
3. 2 Teaspoons Fresh Rosemary, Chopped.
4. 1 Tablespoon of Dried Thyme.
5. Olive Oil For Drizzling.
6. Salt and Pepper to Taste.
7. 8" Cast Iron Skillet.

Instructions

1. Preheat your oven to 375 degrees F.
2. Drizzle oil in your skillet.
3. Remove the rind from the Brie and cut the cheese into pieces, place in your oiled skillet.
4. Finely chop your garlic and rosemary and place both in a small bowl, drizzle olive oil on top and mix these ingredients together.
5. Spoon your rosemary/garlic mixture over your cheese, place skillet in your oven and bake for 6-8 minutes or until cheese is melted and bubbly, sprinkle your thyme on top of the dip and serve immediately.

Notes

1. I found that putting half of your cheese in your skillet, then placing into the oven for a few minutes or until it starts to melt, then removing from the oven then placing the rest of your cheese into your skillet seems to get the best results of melty-ness 🙂
2. You could definitely use more or less garlic depending on how much you like it, I used more because I love it.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Part of keeping a Paleo diet (6 days a week of course) means saying a big no to cheese siiiiigh and I’m gonna be completely honest, saying no to cheese is way more painful than saying no to wheat products for me.

Me and cheese definitely don’t get along on a physical level, but on an emotional, psychological level we are BFFs.  I’m not saying I’m highly allergic to it or anything, but I’m saying cheese is kind of like that ex we’ve all had, they give you mild indigestion you are better off without them, but miss them sometimes.  Fortunately, thanks to my cheat day I can partake in one of my old vices in a big way minus the heartache.  This dip popped in my head one day not too long ago when I was having a major hankering for some Mexican food, most especially cheesy beefy burritos and some queso dip with a mountain of chips, mmmm, so I set my sights on making a delicious dip that encompassed all of the aforementioned awesomeness for my cheat day.  I’m not patting myself on the back or anything ok maybe a little  but the whole burrito as a dip thing was totally accomplished.  It’s super cheesy, a little bit spicy a little bit rock n’ roll and the rice really brings the burrito texture to it.  This is a cinch to make, so get some tortilla chips and some soft flour tortillas and go to town on this stuff.     

Alrighty first make some instant rice and set aside…

In your giant pan, brown some onions…

Throw in your beef to brown…

Starting to get nice and brown…

Throw in your cheese (this is not all of it, I would let it melt then add more)…

Add your tomatoes…

Stir constantly on medium heat until all the cheese melts and it looks like this…

Add your rice and chiles (not pictured, oopsie)…

Stir it all up and everything is well blended…

Then nom nom nom…

Yummy…

Beef Burrito Queso Dip

2015-01-28 19:17:50

Cheesy, spicy queso dip that has all the flavors of a beef burrito.

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Ingredients

1. 1 Cup of Instant Rice, Cooked.
2. 2 Tablespoons of Olive Oil.
3. 1/4 Cup of Onion, Diced.
4. 3/4 Lbs of Ground Beef.
5. 1 1/2 Pounds of Velveeta Cheese.
6. 1 Can of Ro*Tel Tomatoes With Chiles.
7. 1 (7 Ounce) Can of Diced Roasted Green Chiles.
8. (Optional) Chopped Cilantro as Garnish.

Instructions

1. Cook your instant rice according to the directions and set aside.
2. In a large pan on medium heat, heat your olive oil, add your onions while stirring constantly making sure they brown evenly.
3. Once the onions are browned, throw in your beef chopping and moving around until evenly browned.
4. When the meat is almost all browned add your chopped up cheese and tomatoes, continue to stir until all is melted and well incorporated.
5. Now add your rice and chiles and mix it all in evenly and enjoy!

Notes

1. You don't have to use instant rice, but cooking regular rice can take a hot second, I'm impatient on my cheat day what can I say? 🙂

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Anyone needing a last minute but super duper easy peasy throw together recipe for The Super Bowl?  Well, you are definitely in luck, because not only is this beyond easy to make but sooo dad-gum delicious y’all. 

My mom handed me this recipe with a ‘this is really delicious you should make it’ and I’d be lying if I didn’t admit I was super skeptical about this dip since it has so few ingredients.  Well, I was proven waaaaay wrong, this artichoke dip is sooo eye-rollingly good.  I slathered this stuff on bread and stuffed in my face and holy junk y’all, it’s creamy and savory with that salty tangy kick from the Parmesan.  I would definitely be making this dip (except maybe quadruple the recipe) again this Sunday for the Super Bowl except I won’t be watching because me and my dude will be at Disney World!  My inner kid is beyond happy, I might just have to share a few pics from our trip, but in the mean time make this dip, you will thank me 🙂

Take your drained artichokes…

Chop them up…

Place in a bowl and add your mayo…

Add your shredded Parmesan…

Add your salt and pepper to taste and mix, mix, mix…

Place in your pan and sprinkle your paprika on top…

Bake it up and enjoy…

Easy Artichoke Dip

2015-01-26 14:56:25

Creamy and savory artichoke dip that's as easy to make as it is to eat.

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Ingredients

1. 2 (14 ounce) Cans of Artichoke Hearts, Drained.
2. 1 Cup of Mayonnaise.
3. 1 Cup of Parmesan Cheese, Shredded.
4. 1 Teaspoon of Paprika.
5. Salt and Pepper to Taste.
6. 1-1 Quart Dish.

Instructions

1. Preheat your oven to 350 degrees F.
2. Spray your dish with some non stick cooking spray and set aside.
3. Drain your artichoke hearts and chop with either knife or a food processor to your liking (I wanted my artichokes a bit chunkier for this dip so a knife was sufficient).
4. In a mixing bowl, place your artichokes, now add the mayonnaise and Parmesan cheese, mix until all ingredients are well incorporated.
5. Add salt and pepper to taste, mix and place in your pan sprinkling the paprika evenly over the top.
6. Place in your oven and bake for 20-25 minutes or until bubbly and slightly browned on top.
7. Serve with bread, chips or veggies and enjoy.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

I’m a big huge, gigantic, enormous football fan, and with football season still kicking-well, except for my beloved Falcons, womp, womp-and with the Super Bowl around the corner a totally kick butt dip is in order.  Y’all I started having my cheat days on Sunday because of football season, because let’s face it eating a grilled chicken salad while watching the game is depressing just not the same, and for reals you gotta have good food with not always good football. 

If you-and by you, I mean your team- have had a bazillion bad seasons a bad season,  there is something about savory, snacky foods that seems to help the blow of your team losing tears make the food taste better.  Jalapeño poppers happen to be an absolute favorite football food of mine the sting of the peppers masks the sting of another loss but they can be a little tiresome to make, sooo hello jalapeño popper dip!  Y’all this recipe 100% captures the flavor of jalapeño poppers, sooo good, and so easy to make.  I will throw out there that this is spicy and I do not mean sassy, I love spicy food and this was even hot to me, but you could easily take out the chiles, or half the amount of jalapeños etc.  Despite the heat, this dip was a hit sounds like a song, Taylor Swift? This dip would be perfect for your next sports gathering, and crackers, bread or tortilla chips all taste good dipped in it.

Take your cream cheese…

Cream it and add your Mexican cheese blend…

Now add your mayonnaise…

Add your jalapeños and green chiles…

Mix, mix, mix…

Place in your dish…

To make the topping, melt your butter and place in a bowl…

Add your parmesan…

Add your crumbled up crackers…

 Evenly coat the crackers in the butter and parmesan and place on top of your dip…

 Bake it up and enjoy!!

Look at all of that cheesy, spicy goodness…

Jalapeño Popper Dip

2015-01-03 16:27:40

Spicy, creamy and cheesy jalapeño popper dip, perfect for any party.

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FOR THE DIP

1. 2 (8 Ounce) Blocks of Cream Cheese, Softened.
2. 1 Cup of Mayonnaise.
3. 1 Cup of Mexican Cheese Blend, Shredded.
4. 1/2 Cup of Parmesan.
5. 1 (4 Ounce) Can of Chopped Jalapeños.
6. 1 (4 Ounce) Can of Green Chiles
7. Salt and Pepper to Taste.

FOR THE TOPPING

1. 1 Cup of Butter Crackers, Crushed.
2. 1 Stick (1/2 Cup) of Butter, Melted.
3. 1/2 Cup of Parmesan.

THE DIP

1. Preheat oven to 375 degrees F.
2. With baker's spray, spray a 2 quart casserole dish.
3. With a handheld or stand mixer with paddle attachment cream your cheese cheese.
4. Add your Mexican cheese blend and your mayonnaise to your cream cheese and blend.
5. Now add your chiles and jalapeños (no need to drain either can) and mix all ingredients together until well incorporated.
6. Now place your dip into your dish.

THE TOPPING

1. In a small bowl, place your melted butter, then the parmesan.
2. With your hands crush up 1 cup of butter crackers and mix into your butter/parm mixture.
3. Evenly place your cracker mixture on top of your dip and place in oven.
4. Bake your dip uncovered for the first 5 minutes, place foil on top for 10 minutes, then remove foil and bake uncovered for an additional 5 minutes, more if you would like the top more crispy.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/