Ingredients:

  • 8 oz (227g) cream cheese, softened
  • 1 cup (113g) shredded cheddar cheese
  • ½ cup (56g) shredded Monterey Jack cheese
  • ½ cup (118ml) mayonnaise
  • 1 (4 oz / 113g) can diced green chilies, undrained
  • 2-3 jalapeños, finely diced (seeds removed for less heat, optional - or use 1 tablespoon pickled jalapenos for added spice!)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pinch of salt and pepper to taste
  • 1 baguette, sliced into ½-inch rounds
  • 2 tablespoons olive oil

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease baking dish.
  2. In a mixing bowl, combine softened cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, diced green chilies, diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix well until thoroughly combined and smooth.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Bake for 20 minutes, or until the dip is hot and bubbly and the top is lightly golden brown.
  5. While the dip is baking, brush the baguette slices with olive oil.
  6. Arrange baguette slices on a baking sheet and toast in the oven (alongside the dip, if space allows) for the last 5-7 minutes of baking time, or until lightly golden brown and crispy. Alternatively, broil for 1-2 minutes, watching carefully to prevent burning.
  7. Remove dip and baguette slices from oven. Let the dip cool slightly before serving. Serve warm with toasted baguette slices for dipping.