Yummy, yummy dip

There are two versions of this dip. There is the recipe as it was given to me (which is really good). And then there is the version I made, which was also quite yummy. It also seems pretty versatile - you can toss in whatever other add-ins you like.

Version 1:

1 8oz package cream cheese
1 c. sour cream
1 small can diced green chiles
8 oz. sharp cheddar, shredded

Beat cream cheese and sour cream together until creamy, mix in other ingredients. Bake in bread bowl or casserole-type dish at 300 (or 320 depending on how hot your oven runs) until warm and slightly melted. Eat with crackers, bread, veggies, whatever floats your boat.

Version 2: (or how I actually made it)

1 8 oz package neufchatel (1/3 less fat cream cheese)
1 c. sour cream (the "lite" kind)
5 small roma tomatoes, seeded and finely diced
4 oz sharp cheddar
3 oz mild cheddar
1 oz smoked bacon gouda (totally optional)
1/8 tsp cayenne
1/4 tsp chili powder
black pepper to taste

Follow the rest of the directions. Obviously I added a few extra/different things to compensate for the fact that I didn't have enough sharp cheddar or any diced chiles (do you know how expensive those suckers are out here! it's insane!)

I took the dip to work and ate it with triscuits. Yum.


-Thyme