Jalapeno Popper Dip
2 pkg cream cheese, softened
1 c mayo
1/2 c Mexican blend shredded cheese
1 4oz can diced green chiles, drained
1 4oz can diced jalapenos, drained
1 c panko breadcrumbs
1/4 c butter, melted
1 c grated parmesan, divided
Mix first 5 ingredients and 1/2 c grated parmesan in a large mixing bowl. Spread into a 2 quart baking dish. In a small bowl, mix melted butter, panko, and parmesan. Sprinkle over top of dip. Bake at 375 degrees for 20-25 minutes. Serve with crackers.
This is a super spicy, super easy dip to throw together if you are having guests. If you aren't a fan of spice, you can substitute the jalapenos with green chiles or just lower the amount of jalapenos you use.
Jalapeno Corn Dip
1 bag frozen corn
1 stick butter
1 8 oz pkg cream cheese, softened
1/2 12 oz jar jalapenos
Drain and chop jalapenos. Add all ingredients in large bowl, microwave on high 2-3 minutes until melted. Stir until smooth. Add to crockpot and keep warm on low. Serve with blue tortilla chips.
Strangely enough, it's in the 60s today in South Carolina. Although it's mid-May, the cloudy, cool weather tempted me to make some chili for dinner tonight. So here is my Spicy Three Bean Chili creation. Enjoy!
Spicy Three Bean Chili
1 lb ground beef
1 can diced tomatoes
1 can tomato sauce
1 can black beans, drained
1 can light red kidney beans, drained
1 can dark red kidney beans, drained
1 can water
1 onion, diced
1 clove mince garlic
1 tbsp chili power
1/2 tsp red pepper (if you aren't a big fan of spicy food, cut this down to 1/4 or 1/8 tsp)
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
Brown ground beef with onion and garlic, drain. Add all ingredients to large soup pot, bring to a boil. Lower heat, simmer at least 20 minutes. Serve with sour cream and shredded cheese.
