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Receta Heavenly hot dip(revised baked jalepeno)
by FromScratch Sarah

Heavenly hot dip(revised baked jalepeno)

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!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 5

Va Bien Con: fresh cilantro tortillas, spinich and tomatoes

Wine and Drink Pairings: ice water w/lime

Ingredientes

  • 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.