Description
This awesome cheesy part dip with pepper jelly and green chiles always is devoured!
Ingredients
1/2 c mayonnaise
4 oz cream cheese
2 c Monterey Jack chile cheese or see above for other suggestions (Reserve 1/3 c for top of dip.)
4 scallions
4 T hot pepper jelly or more if you prefer
1 can drained green chiles
Crushed lime tortilla chips for top of dip and more for serving
Instructions
Preheat oven to 350. Allow cream cheese to soften to room temperature for easier beating.
Using an immersion blender in a medium sized bowl or a 4 c measuring cup, blend the cream cheese, mayonnaise, and grated cheese.
Stir in minced scallions.
Spoon into an 8″ baking dish and spread to the edges. I used an oval baking dish 1 quart baking this but this is your preference.
Top with the pepper jelly and spread to edges.
Top with green chiles and spread over top of jelly layer.
Sprinkle with reserved cheese and top with crushed tortilla chips.
Bake for about 15 minutes or until bubbling.
Serve with sturdy chips and a spoon!
