OMG-let’s talk about the holidays for a moment.  It’s crazy everywhere I go.  I went to the grocery store at 7:30 am today and I still had to wait in line.  So let’s think about good things…like my recipe requirements for the holidays.

  • Must be spicy.
  • Inexpensive
  • Quick to make
  • Gluten & Peanut free food for my besties

When the holiday shopping and traffic begins to overwhelm you, go home and make this.



  • 3/4 cup of freshly chopped Jalapenos.  Remove the stems and seeds.  (It’s okay to leave a few, but remember that’s where the real heat comes from)
  • 1 cup freshly grated Extra Sharp Cheddar.  Do yourself a solid and don’t use the pre-shredded mess.  Enlist a teenager or a spouse to grate the cheese if you don’t want to do it.
  • 1/2 cup grated Parmesan/Romano blend.  I’m not as picky about grating this, but please do, if you can.
  • 2 cups room temperature cream cheese.  I use the lighter version, but all versions work great in this recipe.
  • 1 tbsp freshly chopped cilantro.  If you hate it  (as many of my dear friends do), substitute parsley.  It’s good for you.
  • 1/2 cup mayonnaise
  • 1/2 cup light sour cream
  • Corn chips-yassssss!  Frito chips take me back to my childhood.


Preheat oven to 375 degrees while you are prepping everything.  It should be hot by the time you are finished with your mise en place.

  • Mix the cream cheese, mayonnaise, and sour cream together.  Blend in 3/4 cup of the cheddar, 1/4 cup Parmesan/Romano, jalapenos, and all but a pinch of the cilantro.
  • Transfer to a casserole dish.
  • Cover with aluminum foil and bake for 15 minutes.
  • Uncover and add the rest of the cheese and broil for an additional 3-5 minutes.  Don’t walk away or it may burn.  You just want  a crunchy top.
  • Sprinkle the remaining cilantro on top of the hot casserole and serve hot with corn chips!  Yummy!


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