Jalapeno Popper Dip

Addictive is the only word to describe this easy dip.  Jalapeno Popper Dip has just the right amount of heat and isn't super spicy.  We can't stay out of it!

Jalapeno Popper Dip

2 (8 oz.) packages cream cheese, softened

1 cup mayonnaise

1 (7 oz.) can chopped green chilies

Scant 1/4 cup diced jalapeno peppers

Grated or shredded Parmesan cheese

Town House crackers, tortilla chips, or toasted Italian or French bread

Preheat oven to 400 degrees.  With an electric mixer, beat cream cheese until fluffy. Beat in mayonnaise. Add chopped green chilies and jalapeño peppers; mix.  Place mixture into a 1.5 qt. baker and cover liberally with Parmesan cheese.  Bake at 400 degrees for 25-30 minutes until bubbly.  Serve with Town House crackers, tortilla chips, or toasted Italian or French bread.

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This recipe was given to me by friend Marty Babb.  She shares that this dip is also delicious used as a spread on roast beef sandwiches.  We absolutely love it, and it is a hit at all family gatherings.  Thanks, Marty! 

Grape Salad

Red grapes are folded into a sweetened cream cheese and sour cream mixture and then sprinkled with chopped pecans in this fruit salad.  It's perfect for a special brunch, holiday dinner, or anytime!

Chopped pecans not pictured.

  

Grape Salad

3 pounds red, seedless grapes (do not halve)

1 (8 oz.) cream cheese, softened

1 cup (8 oz.) sour cream

1/2 cup powdered sugar

1 tbsp. brown sugar

1 tsp. vanilla

Chopped pecans (opt.)

Wash and stem grapes; dry thoroughly.*  In a 4 qt. bowl at medium speed of electric mixer, cream the cream cheese and sour cream together.  Beat in the powdered sugar, brown sugar, and vanilla.  Fold grapes into mixture, and transfer to a serving bowl; cover and refrigerate for several hours.  Sprinkle with desired amount of chopped pecans just before serving.

Variation:  In addition to the pecans, this recipe is also very good with a light sprinkling of brown sugar added just before serving.

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*Note:  The grapes must be thoroughly dry so that the dressing will stick to them.  I wash and stem them 2 or 3 days before I'm going to make the salad.  Line a baking sheet with paper towels, spread the grapes on the baking sheet, and then let them air dry.  As soon as they're dry, store them in the refrigerator until needed.

Use of full fat cream cheese and sour cream is recommended so that the dressing is as thick as possible. 

This recipe was shared with me by friend Margaret Lauher Walker.  Thank you!