Ingredients
The following ingredients have 20 Servings
- 3/4 cup plain Greek yogurt (or mayonnaise)
- 8 oz cream cheese (softened)
- 2 4-oz jars diced pimientos, drained (see picture and note above)
- 2 large jalapeno pepper (ribbed, seeded and minced)
- 3 green onions (sliced thin)
- 1/3 cup chopped fresh cilantro (plus more for garnish)
- 8 oz extra sharp cheddar cheese (shredded)
- 8 oz pepper jack cheese (shredded)
- 1/4 teaspoon red pepper flakes
- salt & pepper to taste
- For Serving:
- tortilla chips
- sliced & toasted baguette
Instruction
- Move oven rack to middle position and preheat oven to 350 degrees F. Lightly spray a 2-quart casserole dish with nonstick cooking spray; set aside.
- In a large bowl, add all the ingredients and mix until combined and no cream cheese lumps remain. Pour the mixture into the prepared casserole dish and smooth into an even layer. Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.
- Let the dip sit for 5 minutes to cool, garnish with cilantro and serve warm with tortilla chips and/or a sliced & toasted baguette.
