Thursday, April 4, 2013

Jalapeno Popper Dip


When we are with friends or family for a relaxed lunch or dinner,

I like to have a little appetizer sitting out.

As we gather in the kitchen to finish last minute menu items . . .

or just gather there because it's a comfy place to be,

we can dip, munch, chat and pass time in a fun and relaxed way.

This is such an easy dip to throw together.

It remindes me of the jalapeno poppers that you can order,

but this is easier . . .

and it's not fried!

I had leftovers after the weekend and when our dear friend was here, I took the dip and warmed it in the microwave for just a smidge before we smeared it on the celery and crackers; and that was good too!

All that to say, you could serve this cold or put in a small crockpot and warm it before you serve it.

Because my smallest cherub doesn't like spicy things, I removed the seeds from the peppers, but if you prefer a bit of heat, you could add some of the pepper seeds for a nice surprise!

Jalapeno Popper Dip

1 package cream cheese, softened
1/4 tsp. garlic powder
1/4 cup milk (this is to thin out the dip)
1 cup shredded cheddar cheese
2 jalapeno peppers, seeded and finely chopped

In a small bowl, place the cream cheese and garlic powder.  With a hand mixer, beat until fluffy.  Gradually add the milk, you may desire more or less, depending on how you want the dip consistency to be.  Once the milk is incorporate, add the shredded cheese and the chopped peppers.  Mix just until blended together.

Store in the refrigerator until ready to serve.

Place in a cute  dish and serve with celery and crackers.

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