INGREDIENTS

1/2 cup seeded and finely chopped fresh jalapeño peppers (about 4 medium)
1 teaspoon vegetable oil
2 packages (8 oz. each) cream cheese, softened
1 cup mayonnaise
1 can (4 oz.) chopped green chili peppers, drained
1/2 cup (2 oz.) shredded sharp cheddar cheese
1/2 cup (2 oz.) shredded Monterey Jack cheese
25 Keebler® Club® Original crackers
1/2 cup freshly grated Parmesan cheese
1/4 cup butter or margarine, melted

DIRECTIONS

1. In small skillet cook jalapeño peppers in oil over medium-high heat about 1 minute or until softened. Set aside. 2. In food processor bowl combine cream cheese, mayonnaise, green chili peppers, cheddar cheese and Monterey Jack cheese. Cover and process until smooth. Transfer to bowl. Stir in jalapeño peppers. Spoon into shallow 2-quart casserole or 8 x 8 x 2-inch baking dish coated with cooking spray. 3. In small bowl stir together the crushed 25 KEEBLER CLUB Original crackers, Parmesan cheese and butter. Sprinkle over cheese mixture. Bake at 400°F for 15 to 20 minutes or until golden brown. Serve with additional crackers. Recipe adapted by Chef John Mitzewich from a recipe on Big Red Kitchen (http://www.bigredkitchen.com).

NUTRITIONAL PANEL