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Jalapeño Popper Dip

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    ½ cup  seeded and finely chopped fresh jalapeño peppers
    1 teaspoon  olive oil
    2 packages (8 oz. each)  cream cheese, softened
    1 cup  mayonnaise
    1 can (4 oz.)  chopped green chili peppers
    ½ cup  shredded sharp cheddar cheese
    ½ cup  shredded Monterey Jack cheese
- 25 buttery crackers ( like club crackers) , crushed to 1 cup
    ½ cup  freshly grated Parmesan cheese
    ¼ cup  butter or margarine, melted


Cut jalapeños in half lengthwise and scoop out seeds.
Finely chop jalapeños.
In small skillet cook jalapeño peppers in oil over medium-high heat about 1 minute or until softened. Set aside.
Combine cream cheese, mayonnaise, green chili & jalapeno peppers, cheddar cheese and Monterey Jack cheese. Stir until mixed well. Spoon into shallow 2-quart casserole or 8 x 8 x 2-inch baking dish coated with cooking spray.
To crush crackers, but in a ziplock bag and crush with a rolling pin. Be careful not to crush them too much. You want crumbs, not powder.
In small bowl stir together the crushed crackers, parmesan cheese.
Pour butter over the cheese crumb mixture and stir until butter is mixture well with crumbs. Sprinkle crumbs over popper cheese mixture.
Bake at 400°F for 15 to 20 minutes or until golden brown. Serve with additional crackers.

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