Mexican Cheese Dip

I made this last year at Holiday time. It's a combination of several recipes I found through Google when I tried to duplicate one I tried at a party. That one was made with a packaged seasoning mix so I was on my own! This wasn't anything like that one but was worth the effort.

Mexican Cheese Dip
Serves: 16-20

Total Time: 6 mins

Recipe Ingredients

2 cups Cream cheese, softened
1 cup Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
2 cups Pepper jack cheese, shredded
1/4 cup Green onions, chopped
2 Tbl Serrano or jalapeno peppers, minced fine
1/2 tsp of cayenne pepper (adjust to your liking)
1 Tbsp. of dried chopped parsley
1 clove of garlic (pressed).

Recipe Directions

Combine all of the ingredients until thoroughly mixed and the lumps have been worked out of the cream cheese. Chill for several hours to allow flavors to meld. Before serving, remove from refrigerator for one hour to soften. Serve with your favorite crackers, veggies or thick chips.

You can also make a cheese ball with this:

Place 2 cups of crushed tortilla chips, flavored or plain, in a large bowl.

Lightly spray your hands with Pam or other vegetable spray and gather the cheese mix with your hands to form a ball.

Roll the cheese ball in the ground tortilla chips until completely coated.

* The recipe will make 2 cheese balls.
*Serve immediately after rolling in chips. The chips get soggy after an hour or so, so make as you need it. It does not store well this way.

I can't wait to try it again this year since I've discovered "5 alarm pepper jack" from Sam's. It has habanero peppers in it and adds lots of extra spice and flavor. Although it's very spicy, the kids love it and I have to hide it from them!