½cupjalapeñosfrom a jar, drained and diced or 4 ounces diced jalapeno peppers
Preheat oven to 350°F.
In a large bowl, mixer or food processor beat cream cheese, mayonnaise, cheese, chilies and peppers until blended.
Pour into baking dish. Bake 20 minutes.
Stir before serving.
Monterey Jack Cheese - sharp cheddar or pepper jack also work well
Chopped Green Chilies - substitute fresh if you prefer
Diced Jalapeño Peppers - substitute fresh if you prefer, remove the stem, slice the half and remove membrane and seeds
Add Garlic - A teaspoon of garlic powder or a tablespoon of minced garlic
Add Corn - 1 can or 3 ears of corn (removed from the stalk
Add Cooked Bacon or Chorizo
Make it Less Spicy - Reduce the amount or if using fresh jalapeños, remove the membranes and seeds of the jalapeños to make it a bit less spicy. The membrane is the hottest part of the pepper. To remove it, cut the top off of the jalapeño, slice it in half longways and cut or scoop it out.
Make Ahead - Combine all ingredients and refrigerate until you're ready to bake. Serve hot.
To Store - Store in an airtight container up to one week refrigerated. Warm in microwave or oven to serve.
Fresh Vegetables - Broccoli, cauliflower, carrots, red peppers, yellow peppers, orange peppers, celery, anything goes! Serving it with veggies makes it a keto Jalapeño Dip!