6-8 jalapeño peppers
1 cup homemade cream cheese (drained homemade yogurt)
1 cup homemade sour cream
1 cup shredded cheese
1 tbsp dried parsley or cilantro
1/2 tsp sea salt
1/2 tsp garlic powder
2 cups cooked, diced chicken seasoned with salt, cayenne, etc. (optional)
Roast whole peppers at 400 degrees for about 20 minutes. Cool peppers, de-stem and de-seed. In food processor, mix peppers, cream cheese, sour cream, cheese, parsley, salt, and garlic until creamy. Stir seasoned diced chicken into the dip mixture (optional). Garnish with fresh parsley or cilantro. Serve cold with crackers. Enjoy!
NOURISHING HAPPINESS 