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Receta Heavenly hot dip(revised baked jalepeno)

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I took Nancy Miyasaki's Baked Jalepeno dip recipe and revised it because I cant eat mayo, and my kids wont eat chiles, or full spice jalepenos, but the base of the recipe was already wonderful!Thanks Nancy!
Oh-
I made cilantro flour tortillas, and then put fresh spinich down on a plate and opened a can of tomatoes with chiles in them and poured some on top the spinich, salted it, squeezed lime over it, and served it for putting on top the tortillas w/ this cheese dip.YUM!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 5
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Ingredientes

Cost per serving $0.24 view details
  • 1 pkg cream cheese softened(6oz)
  • 1 cup light sour cream
  • 1/2 cup or so chopped (fine)scallions
  • 4 big cloves garlic(pressed)
  • 3/4 cup fresh shredded kasseri cheese
  • 1/4 cup fresh grated pyrenees baskeriu cheese
  • 1/4 cup mezzereti tamed jalepenos
  • 1/4 cup cilantro chopped
  • sea salt
  • few shakes of a chile pepper grinder
  • 1/2 cup fresh grated parmesano reggiano

Direcciones

  1. Take all the ingredients except for the last one(the parmesan) and mix and put in a baking pan(I used a baking stone pie pan)
  2. bake on 425 for about 15 min.
  3. Then add the parmesan to the top, bake another 10 minutes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 50g
Recipe makes 5 servings
Calories 97  
Calories from Fat 82 85%
Total Fat 9.28g 12%
Saturated Fat 5.77g 23%
Trans Fat 0.0g  
Cholesterol 32mg 11%
Sodium 20mg 1%
Potassium 70mg 2%
Total Carbs 2.47g 1%
Dietary Fiber 0.1g 0%
Sugars 0.09g 0%
Protein 1.44g 2%
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