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Jalapeņo dip Recipe

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This recipe for Jalapeņo dip, by , is from A Slice of Home. , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
marnie wells

Category:
Category:

Ingredients:  
Ingredients:  
2 packages PHILADELPHIA Light or Original Cream Cheese 250g
2 cups plain yogurt or sour cream
2 cups shredded mozzarella, divided
2 cups shredded cheddar cheese, divided
1/3 cup chopped green onions
4 ounces (1/4 cup) chopped pimientos (from a jar)
4 jalapeņos, seeds removed and minced
1 teaspoon garlic powder
1/2 teaspoon each: paprika, salt, and pepper

Directions:
Directions:
Preheat your oven to 350 degrees.
Add the 2 packages PHILADELPHIA Cream Cheese, yogurt or sour cream, 1 1/2 cups of mozzarella, 1 1/2 cups of cheddar, pimientos, most of the jalapeņos, most of the green onions, garlic powder, paprika, salt, and pepper to a large mixing bowl and cream together with a spatula, wooden spoon, or electric beater.
Pour into a 9″ cast iron pan or baking dish. Smooth the top and sprinkle with the remaining mozzarella, cheddar, jalapeņos, and green onions.
Bake for 20 minutes then broil for 5 minutes. Let the dip cool for a couple of minutes before serving

 

 

 

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