Ingredients :
- 10-12 fresh jalapeños (de-seeded, de-veined, and finely chopped)
- 10 baby sweet bell peppers (de-seeded, de-veined, and finely chopped) (if not using baby sweet bells each approximately the size of the jalapeños, use an equal or less amount than the jalapeño.)
- 16 oz reduced fat cream cheese
- 16 oz sour cream
- 2 cups shredded mexican blend cheese
- 1/4-1/2 cup shredded parmesan cheese
- Optional:
- 1 tablespoon Aleppo pepper powder or other mild-medium heat smoky flavored pepper powder, significantly less if spicy. Suggest chipotle pepper and paprika in reduced amounts. This provides a reddish color and enhances the taste.
Method :
- Cook 3/4 of the jalapeños and all (or some of) the sweet bell peppers in a hot skillet with very little, if any, oil until soft. Add a little water if you want to cook further without over browning. Cooking will tame the heat of the jalapeños, so if you want the dip hotter, cook less of the jalapeños or cook them longer.
- Mix the sour cream, cream cheese, shredded cheeses, (optional) Aleppo pepper, remaining uncooked jalapeños, and cooked pepper blend.
- Transfer to a crock pot or microwavable dish and heat gently until hot.
- Serve hot with plain pita chips, bagel chips, tortilla chips, or vegetables.
- Alternatively, this can be served cold...in which you remove all steps other than cooking the jalapeños/pepper mix. Once the jalapeño and pepper mix is cooked, cool, then add to mix of all other ingredients.
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