Harvest Party + Jalapeno Popper Dip

Y’all may remember that Halloween isn’t one of my favorite holidays…that doesn’t mean that I don’t love Fall, though! To welcome in the cooler weather and celebrate this lovely season with fun friends, I threw a harvest party for my staff this week. We had pumpkins for carving, homemade cider and mulled wine, and some yummy gooey pumpkin bars from the restaurant. It was so much fun to have an evening of laughter and good food with friends and employees!

Since I knew I’d have a crowd over, I focused on serving foods that go a long way, like chili, queso, all sorts of finger foods and this delicious recipe for jalapeno popper dip. I got this recipe from my fabulous friend Carey Pyral, a talented hostess who always knows how to host a great party! Her recipes are always a big hit, and my guests couldn’t get enough of this flavorful dip. You’re sure to get lots of compliments on this recipe at your next function!

Jalapeno Popper Spread
2 8oz cream cheese
1/2 c fresh shredded parmesan cheese
1 1/2-2c grated pepper jack cheese
1/2 c mayo
1/2 c sour cream
4-6 fresh jalapenos
1/2 c italian bread crumbs
1c finely grated cheddar cheese
1 fresh jalapeno for garnish
Take cream cheese out night before to soften. The next day, mix in a bowl cream cheese, paremsan cheese, pepper jack cheese, mayo, and sour cream. Chop 4 jalapenos. don’t remove seeds. Scrape all peppers into the bowl and stir to mix. Place in 8X8 pan. Spray with non-stick spray first. Mix bread crumbs and cheddar cheese in small bowl. Sprinkle over top of casserole. Bake at 375 degrees for 30min and garnish in the center with jalapeno. Best served warm with tortilla chips.

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