Cream Cheese-Green Chile Dip (aka Alice's "Crack Dip")

My wonderful work neighbor Alice has made this dip a few times at parties we've attended, and it is amazing! You will understand the name when you try it.

It's pretty spicy with the full four ounce can of jalapenos, but Alice suggested cutting it down to two ounces, and even rinsing the jalapenos if you are concerned about heat.



I took the liberty of Amberizing it... less fat and calories, so eat more!

2 8-ounce fat free cream cheese, softened
1 cup fat free mayonnaise
1 cup parmesan-reggiano cheese, halved
1 4-ounce can of diced green chiles
1 4-ounce can of diced jalapenos (adjust according to taste)

Mix 1/2 of the cup of parmesan with all the other ingredients in a mixing bowl. Stir it well. Spread in a 9-inch pie plate or other shallow baking dish. Sprinkle the other 1/2 cup of parmesan on top.

Bake at 300 degrees for about 20 minutes, until it's bubbly. Serve it with tortilla/corn chips and vegetable sticks.