Bodie came home from the book fair several weeks ago with a cookbook. He loves food…eating it, preparing it, watching videos about it…you get the drift. I wasn’t surprised by his book choice.
I’m happy to report that the recipes are all quick and easy. My favorite thus far is the jalapeno popper dip. I made this the other night when my family was flying home from Steamboat. I knew they would be ravenous when I picked them up from the airport. It was a big hit.
Recipe
Steamboat
Jalapeno Popper Dip
If you are looking for recipes that require little time and simple ingredients, look no further: https://amzn.to/3T08h7t
I can’t wait to make this again. I think it will be perfect for March Madness viewing. I’ll share below. Enjoy!
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 16 servings.
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1 can (4 ounces) chopped green chiles
- 1 can (4 ounces) diced jalapeno peppers
- 1/2 cup shredded Parmesan cheese, divided
- 1/2 cup seasoned bread crumbs
- 1 tablespoon olive oil
- Optional: Sliced green onions and jalapenos
- Corn chips/tortilla chips/crackers
Directions
- 1. In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish.
- 2. In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions and jalapenos, if desired. Serve with chips or crackers.
Have a great Sunday!
