- 3 large fresh Jalapenos
- 3 fresh Fresno or Anaheim Peppers (look like red jalapenos)
- 2 12 or 16oz tubs of Sour Cream
- 2 Philadelphia Cream Cheese blocks
- 1 Bunch of Scallions
- Garlic Parsley Salt
- 1 Habanero or Scotch Bonnet Pepper
- Finely chopped fresh garlic
Finely chop the Jalapenos, Fresno or Anaheim peppers, and optional (Habanero or Scotch Bonnet) peppers. Chop the scallions. Put in large bowl with sour cream and cream cheese.
Mix together thuroughly until the cream cheese is not lumpy with the sour cream. Add garlic parsley salt to taste (and if following optional ingredients, add in fresh
garlic at this time as well). Goes best with the Tostuitos Brand "Hint of Lime" or "Hint of Jalapeno" chips.
Warning, adding the Scotch Bonnet or Habanero pepper will make this dip very hot. Only follow optional instructions if you really enjoy the flavour and sensation
of either of these peppers.
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