Happy Thursday! I am excited to share a very yummy summer recipe with you today. Cold jalapeño popper dip! In the fall, winter, and spring, I have a trusty baked jalapeño popper dip that I can bring to any party and always take home an empty dish. It’s just that good.

Here is how I make the hot one –
2 8 oz blocks of cream cheese
1 cup mayonnaise
1 can of diced chiles
4 or 5 jalapeños, chopped in the food processor (you pick how spicy you want it by how many seeds you include)
About 2 cups of shredded 4 cheese Mexican shredded cheese, divided

Preheat the oven to 350 degrees. Spray a glass 9×13 pan. Mix all the ingredients, except 3/4 cup of shredded cheese. Put that mixture in the pan and top with the remaining shredded cheese. Bake until bubble and serve with tortilla chips.

It’s always a winner! Your guests are going to love it!

It has been pretty hot lately so I’ve been looking online for a cold jalapeño popper dip. Can you believe with Pinterest, Google, and the rest of the internet I just couldn’t find one that would be just right for us. So I used a few recipes for inspiration and came up with this cold jalapeño popper dip and it is good my friends!

Here is how I make the cold one –
2 8 oz blocks of cream cheese, softened
1 cup sour cream
5 jalapeños cut up into about 10 pieces each and then chopped in the food processor (you pick how spicy you want it by how many seeds you include)
2 teaspoons onion powder
1 teaspoon garlic powder
2 cups 4 cheese Mexican shredded cheese

Put all ingredients in a bowl and mix using a hand mixer on slow or medium speed. Serve with tortilla chips.

Serving things in these little bowls can be so fun! Everyone gets their own portion in case you lose a chip in there or don’t want to share any germs!

How easy is that?? It’s delicious and a much cooler way to enjoy all the jalapeños growing in your garden right now!

Have a great day full of sunshine and books!