It's football season so out come the appetizers. This dip is something different and easy. Don't be put off by the jalapeno roasting. It takes 10-15 minutes but you can easily walk away from the oven. They are low maintenance and they're supposed to blacken. This was too spicy for my kiddos but it tastes like a popper and you don't have to leave the house. Perfect!
8 jalapenos, halved and seeded
1 TBS olive oil
2 (8 oz.) pkg cream cheese, softened (I used FF)
1 c. sour cream (I used FF)
1 c. shredded Cheddar (or whatever you have), divided
1 c. tortilla chips, optional
Preheat broiler to medium-high. Cover cookie sheet with aluminum foil. Toss the jalapeno halves with olive oil on sheet and roast under broiler until softened. After they are done roasting, turn oven to 400 degrees. Let peppers cool to handle, then chop them up. In large bowl, combine the cream cheese, sour cream, half the Cheddar and all the chopped peppers. Transfer to baking dish and top with remaining Cheddar and crushed chips*. Bake until brown and bubbly, at least 20 minutes. Serve with tortilla chips or other dipper.
*We ate this with tortilla chips so it was redundant to top with tortilla chips. Next time I will eliminate the crushed chips.
My 11 year old loved it! We ate it with carrots and chips. Very good on the carrots.
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