Ingredients

• Pam, non-stick spray
• One package Pillsbury refrigerated pizza crust
• One package cream cheese
• 1/8 cup olive oil
• ¼ cup pizza sauce
• 8 jalapeños, finely chopped
• 1 can (4 oz) green chilies
• 1/3 cup cheddar cheese
• 1/3 cup mozzarella cheese

Method

1. Preheat oven to 350°
2. Spray a cookie sheet with Pam
3. Open the pizza dough and spread evenly onto the cook
4. Beat the cream cheese, oil and pizza sauce until well blended and creamy
5. By hand, mix the jalapeños and chilies into the cream cheese mixture
6. Spread the cream cheese mixture evenly over the pizza dough
7. Top with cheddar and mozzarella cheeses
8. Bake for approximately 30 minutes or until crust is a light golden brown.

• 1 ½ lbs fresh Italian (Roma) tomatoes
• 3 green onions
• 3 celery stalks
• 1 Jalapeño pepper
• 2 ½ tsp lemon juice
• 1 ½ cups tomato juice
• 1 1/4 cups Vodka
• Salt and fresh pepper
• 1/4 cup finely chopped chives
• fresh parsley for garnish
• Tabasco Sauce (optional)

Method

1. Remove tomato skins ( submerse them into boiling water for one minute, let cool then peel skins off).
2. Remove insides of the tomatoes and discard.
3. Chop up tomato pulp.
4. Put tomato pieces, celery, jalapeño, chives and celery in blender and blend until smooth.
5. Add tomato juice and Vodka and blend a little more.
6. Season with salt and pepper and serve chilled with a parsley sprig as garnish.

Please note that you may adjust this recipe to make it hotter or milder based on the amount and size of the jalapeños that you add. The green chilies are actually very mild and add a very nice flavor and texture to the dip. Also, if you find yourself with leftovers, the dip goes very well mixed with eggs the next morning.

I bring this dip to just about any party or get together and every time someone will ask for the recipe. But don't take my word for it, give it a go yourself and let me know what you think!

Ingredients

• 4 packages cream cheese (I use the 1/3 fat because I think it tastes the exact same)
• 2 cups mayonnaise
• 2 cans (4 oz each) chopped green chilies
• 10 jalapeños (or, to taste)
• 1/3 cup bread crumbs
• 1/3 cup Parmesan or Asiago cheese
• A bag of chips

Directions

1. Preheat oven to 350°
2. Slightly melt the cream cheese in a microwave safe bowl (about 4 minutes on High power).
3. Mix the mayonnaise into the cream cheese until well blended.
4. Chop up the jalapeños into very small pieces, including all of the seeds. A food processor will work best for this step. (If you are going to do this step by hand please use gloves while working with the jalapeños and be very careful. If you should by chance get irritation from the jalapeños in your eye, nose or skin please note that milk will relieve the burning almost immediately.)
5. Add the chilies and jalapeños to the cream cheese mixture.
6. Pour the mixture into an oven safe casserole dish.
7. Sprinkle the bread crumbs and Parmesan/Asiago cheese over the mixture and bake for approximately 35-40 minutes.
8. Serve with chips and enjoy!

• 1 carton whipped cream cheese
• 1 carton whole sour cream
• 1/2 cup yellow vadallia onion, minced
• 1/4 cup jar or canned jalapeño pepper, finely chopped
• ! 1/2 pkg. taco seasoning
• 2 medium Roma tomatoes, chopped
• 1/2 head lettuce, finely shredded
• 1 can sliced black olives
• 1 cup sharp cheddar cheese
• 1 cup jalapeño jack cheese shredded
• splash of whole milk
• 1 hard squeeze lime juice

Method:

1. Take taco seasoning and pour into bowl. Add splash of milk and a few drops of water to dissolve seasoning.
2. Take a large mixing bowl and add whipped cream cheese and sour cream. Blend together.
3. Add taco seasoning (after thoroughly dissolved) to mix. Add onions and jalapeño.
4. Refrigerate for one hour.
5. Take large platter and spoon on mixture. It should be a very nice texture and very spreadable.
6. Layer drained lettuce, cheeses, tomatoes, then black olives.
7. Squeeze 1/2 lime over top.
8. Refrigerate until service.

There you have it! One hell of a good taco dip. Serve with your favorite chip!

Enjoy!

Heat a medium sized skillet to medium heat.
Cut jalapeno in half, length-wise. Scoop out seeds with a small spoon. Slice each half into ¼-inch wide strips. For less intense heat, you can "fillet" each strip by placing each one on your cutting board and slicing off the membrane (the fleshy part). You'll still have the flavor of the jalapeno, but not the burn.
Dice the strips of jalapeno
Cut a few slices of Havarti from the block
Place a couple of Havarti slices on one slice of bread
Sprinkle some of the diced jalapenos over the cheese
Place 2-3 tomato slices over the jalapenos
Sprinkle more jalapenos over the tomato
Place a couple more slices of the cheese over this
Top with a slice of bread
Add butter or margarine to pan. Optionally, you can do this with olive oil for a different kind of flavor.
Once butter is melted, place sandwich in pan. Optionally, and perhaps preferably, you can press the sandwich to the skillet with a spatula.
Heat each side until browned, until you see cheese starting to melt, or to your liking, whichever comes first.

One sandwich usually fills me up, but make as many as you like. Served best with a bowl of your favorite soup, and a friend.