Most of my friends have had this, and Matt actually gave me the recipe. I changed the type of pepper and will again if I can find some fresh Cayenne peppers. It is best to make this the day before as it will gain a little heat as the ingredients can mix together. Also a good idea to sit the dip out about 20 minutes before serving.
Ingredients:
2 packages of Philadelphia Cream Cheese (1 lb) it helps if you let it sit out about 15 minutes to get soft.
1 container Daisy Sour Cream (1 lb or 1.5 lb) the bigger container will make it a little more creamy
2 packages taco seasoning mix. I use hot if I can find it, but any will do.
3-5 Serrano peppers
A food processor is highly recommended.
Rinse off peppers and slice off stem. Leave the seeds in as this is where the heat is and will make the dip spicy. Toss the peppers in food processor to chop them up pretty small. Open the taco seasoning and pour into food processor. Add sour cream and cream cheese to processor as well. Now mix everything together. Dip should start turning orange (from seasoning mix). You may need to use a spatula to help get clumps of cream cheese mixed well. Mix for about 2 minutes or until evenly mixed. Remove from food processor and put in serving bowl or dish. Refridgerate dip when not being eaten. There will be enough dip for 2 big bags of Tostito's. I prefer Scoops.
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