When friends get together for food and drink, the conversation sometimes gets a bit quirky. It was a small get together of six and somehow the conversation turned to dip.
“What’s in that cheese dip you guys made once. It was awesome.”
“We didn’t have any dip tonight. What are you talking about?”
“I had it one of the other times we were together. It had cheese in it.”
Now that was helpful.
“What else was in it? What kind of cheese? What did it taste like? What kind of chips were served? Can you remember anything else about the dip?”
Imagine six people trying to figure out which cheese dip recipe it was based upon a single clue: cheese. Then the quirky one who started the whole quirky conversation said,
“It also had chilies in it.”
“Oh, you must be referring to Nicky’s Cheese Dip.”
To The Box. I found an email dated January 10, 2010 from one to all of us in the group. There it was and here it is.
- 2 eight ounce packages of Philadelphia cream cheese
- 1 cup mayonnaise
- 1 four-ounce can of chopped green chilies, drained
- 2 ounces diced jalapeño peppers
- 1 cup grated Parmesan cheese
- Blend the cream cheese and mayonnaise using a hand mixer.
- Stir in the Parmesan, peppers and chilies.
- Place mixture into an ovenproof serving or baking dish.
- Bake at 350 degrees for 20 minutes or until bubbly and slightly browned.
- Serve warm with chips.
Random thoughts – For the chips use tortilla chips or Frito’s (if you’re into that sort of thing). For some strange reason I always thought this dip had a few dashes of hot sauce in it. Add a few drops of your favorite hot sauce (trust me on this). He Who Asked the Question will probably play with this recipe by removing some fat and calories while preserving the original flavor profile.
Do it. And if you come up with a tasty low cal version, please share. Let the cream cheese soften a bit at room temperature. Start the mixer at a slow speed unless you want cream cheese and mayo splattered on the wall.