February 10, 2014
(From 2011 Wreath Fineries at the Wineries)
A very flexible and forgiving recipe. Adjust amounts of jalapeno peppers and grated/shredded cheeses to your taste.
2 – 8 oz. packages cream cheese, softened
1 tablespoon olive oil
1/2 cup diced sweet onion
1/2 cup diced red bell pepper
1 – 4 oz. can chopped green chilies, undrained
1/4 cup canned jalapeno peppers, drained and diced
1 cup Hellmann’s mayonnaise
1 cup grated Parmesan cheese
1/2 cup shredded Monterey Jack cheese with jalapeno peppers
1/2 cup shredded Mexican blend (or simply sharp cheddar) cheese
French bread, sliced
Preheat oven to 350 degrees.
Saute onion and bell pepper in olive oil until soft.
In a large mixing bowl, combine onion and pepper mixture with all remaining ingredients except French bread. Stir to blend completely. Transfer to a suitably sized baking dish and cover with aluminum foil. Bake 20 minutes.
Remove from oven and stir the spread. Return to oven uncovered for another 10 minutes or until lightly brown around the edges. Serve hot with sliced French bread.
Just a note: I didn’t do it for this presentation because I had to make so much of the stuff for the Wreath Fineries event, but you might consider tossing some Panko breadcrumbs with a little melted butter and then spreading them on top for the last ten minutes of baking. Or sprinkle a little extra shredded cheese on top. After baking, stick the dish under the broiler for a few minutes just to brown the top.