Jalapeno Popper Dip
1 pkg. (8 oz.) Philadelphia Cream Cheese,
1/2 cup Reduced Fat Mayonnaise
1/4 lb. (4 oz.) Velveeta, cut into 1/4-inch cubes
3 jalapeño peppers, seeded, finely chopped
12 Ritz Crackers, crushed (about 1/2 cup)
1 Tbsp. butter, melted
1 green onion, sliced
Heat oven to 350ºF.
Beat cream cheese and mayo in medium bowl until well blended. Stir in velveeta and
peppers; spread into 9-inch pie plate. Mix crumbs and butter; sprinkle over dip.
Bake 20 min. or until heated through.
Top with onions.
Makes 18 Servings (2 Tbls Per Serving)