lest I forget, a delicious jalapeno dip

Sunday,

to go along with my crackers that I thought I had finally perfected, but 

- in fact -

did not

(they had no crunch. They were also too salty, but that is easily fixed.

I am unsure what to do about the lack of snap. Any ideas??)

and they looked so nice, too  : /

Anyways, to go with the perfectly flavored (salt issues aside) but crackless crackers,

I made a delicious jalapeno green chili dip.

So delicious,

that Brandon thinks it might just be better than the Best Dip in the World.

(he suggests a side-by-side comparison. Of course he does. ;-)

Very high praise, indeed,

and I sure don't want to forget how I made it.

12 oz cream cheese, softened

1/3 c greek yogurt

1/3 c mayo

1 small can green chilis

2 (could have used 3) large jalapenos, diced 

some onion powder

mix together, then add

large handful grated cheddar/jack (probly 1 1/2 c)

and mix again.

spread into a smallish baking dish (I used the brown brownie pan)

and sprinkle with parmesan cheese

bake at 400 for about a half hour.

cool slightly before serving with crackers (preferably crunchy) and celery sticks

yum!


edited 08/2015

We make this dip at least 2 times a month.
(although - I love it so much with celery of jicama,
I've abandoned my attempts at cracker making)
When we 'make it and take it',
it never fails to get rave reviews.

What I do differently now:
I don't bother softening the cream cheese
and just throw it all in the food processor, including the parmesan (probably 1/2 c, maybe a bit more)
Sometimes I sub sour cream for the greek yogurt,
and sometimes,
I just add both ~ this recipe is not finicky :-)