Heavenly hot dip(revised baked jalepeno) Recipe
I took Nancy Miyasaki's Baked Jalepeno dip recipe and revised it because I cant eat mayo, and my kids wont eat chiles, or full spice jalepenos, but the base of the recipe was already wonderful!Thanks Nancy!
Oh-
I made cilantro flour tortillas, and then put fresh spinich down on a plate and opened a can of tomatoes with chiles in them and poured some on top the spinich, salted it, squeezed lime over it, and served it for putting on top the tortillas w/ this cheese dip.YUM!
Ingredients
- 1 pkg cream cheese softened(6oz)
- 1 cup light sour cream
- 1/2 cup or so chopped (fine)scallions
- 4 big cloves garlic(pressed)
- 3/4 cup fresh shredded kasseri cheese
- 1/4 cup fresh grated pyrenees baskeriu cheese
- 1/4 cup mezzereti tamed jalepenos
- 1/4 cup cilantro chopped
- sea salt
- few shakes of a chile pepper grinder
- 1/2 cup fresh grated parmesano reggiano
Directions
- Take all the ingredients except for the last one(the parmesan) and mix and put in a baking pan(I used a baking stone pie pan)
- bake on 425 for about 15 min.
- Then add the parmesan to the top, bake another 10 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 5 servings | |
| Calories 97 | |
| Calories from Fat 82 | 85% |
| Total Fat 9.28g | 12% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 20mg | 1% |
| Potassium 70mg | 2% |
| Total Carbs 2.47g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.09g | 0% |
| Protein 1.44g | 2% |
