This fantastic dip recipe comes from my friend Susan in Calgary. She brought this dip to my going-away party and I just had to have the recipe. I made it for my family when they were in town around Christmas, and I made it just for Gen and I to munch on yesterday. It is best served warm, with your favourite tortilla chips, though I will admit, I used some of the left over dip (it get pretty solid when cold) to stuff some omelets this morning for Gen’s birthday. I’ve made a couple adjustments to make up for the fact that we use greek yogurt for pretty much everything.

Jalapeño Popper Dip

Ingredients

• 2 blocks cream cheese, softened
• 1/2 cup mayonnaise (homemade is always better)
• 1/2 plain greek yogurt (or sour cream, heck, or just plain yogurt)
• 1 can chopped green chilies, drained (1/2 cup)
• 2 diced fresh jalapeños
• 1 cup grated parmesan cheese
• 1/2 cup panko bread crumbs