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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a delish dip and fun to eat! Thanks Rachel Ray! I could sit down with this and a spoon. Great for parties, tailgate parties, BBQs, anytime! Ingredients:
8 jalapeños, halved and seeded |
1 tablespoon extra virgin olive oil (evoo) |
2 8-ounce blocks cream cheese or neufchatel cheese, softened |
1 cup sour cream |
1 cup shredded cheddar cheese, divided |
1 cup crushed tortilla chips |
assorted dippers - veggis, chips, pretzels, whatever you like |
Directions:
1. Pre-heat a broiler or grill to medium-high
2. Toss the jalapeño halves with the EVOO and roast under the broiler or char on the grill until softened and blackened, about 3 minutes per side
3. Turn the oven to 400ºF. Let the peppers cool enough to handle them, then chop them up.
4. In a large mixing bowl, combine the cream cheese, sour cream, half of the cheddar and all of the chopped roasted peppers. Transfer the mixture to a baking dish and top with the remaining shredded cheese and crushed chips. Bake the dip until golden brown and bubbly, 15-18 minutes.
5. Serve with assorted dippers alongside.
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