If you like jalapeño poppers, you’ll like this jalapeño popper dip served with veggies, crackers, chips or bread for dipping.
1 (8 oz.) pkg. cream cheese, softened
1/3 c mayonnaise
1/3 c sour cream
1 tsp. garlic powder
3 jalapeños, minced and divided
3 c shredded Colby Jack cheese, divided
Combine cream cheese, mayonnaise, sour cream, garlic powder, 1/3 of the minced jalapeños, and 2 cups of the cheese. Mix thoroughly and transfer to a cast iron pan. Top with remaining jalapeños and cheese. Preheat grill to medium-high heat. Once grill is hot, place cast iron pan on grill and cook dip for 10 to 15 minutes. Serve hot.
Keep your fork