We do a lot of entertaining at our house, especially in the summer. I have three or four dips that I always keep the ingredients on hand so they can be whipped up at a moment’s notice. This is one of those appetizers. 
Southern Jalapeño "Fudge"
Author: Sunflower Supper Club
Ingredients
- 2 cups (8 ounces) Monterrey Jack cheese
- 2 cups (8 ounces) Colby cheese
- ½ cup pickled Jalapeno's (or equal amount canned of
Jalapeno's ) - 6 eggs
- 1 tablespoon flour
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Combine the shredded cheeses and place in a greased 8" Pyrex dish. Evenly spread the jalapenos over the top.
- In a small bowl, lightly beat the eggs. Add the flour,
salt and garlic powder, whisk to combine. Carefully pour over the top of the dip. Bake in a350 degree oven for 40-45 minutes or until the center is set. If the dip is browning too much, cover loosely with foil. - We like to serve it with Fritos or Triscuit crackers.
- You can also use a bag of the Mexican Blend cheese, but it is so much better if you freshly
grate your cheese. - Although you can let it cool and cut into small squares and place on a platter, we usually grab a spreader and just dig in!
Enjoy!
Kim
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Kim – this sounds so good. My hubby would love it too. Printing to make for him soon. Thanks for sharing.