Sunday, August 19, 2012


1 block (8-oz) Neufchatel cheese, softened
1/2 cup reduced-fat mayonnaise
4 oz Velveeta cheese, cut into 1/4-inch cubes
3 jalapeno peppers, seeded and chopped fine (wash hands after handling!)
1/2 cup crushed Ritz crackers
1 tbsp butter, melted
1 green onion, sliced

Preheat oven to 350 degrees.

In a medium bowl, beat the Neufchatel cheese and the mayonnaise until well blended.  Stir in the Velveeta and the jalapeno peppers; spread into a 9-inch pie plate.  Mix the crushed crackers with the butter and sprinkle over the dip. 

Bake at 350 degrees for 20 minutes or until heated through. Garnish with the green onions.

Serve with a selection of whole-grain crackers.

Serves: 12 to 18

Note: This is my version of a Kraft Foods recipe.

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