Warm from the ‘wave and nicely spiced with some of my own Perky! Pickled Peppers – though jarred jalapeños would work here, too – this dip was a big hit at our weekend brunch gathering.
Fortunately, it’s a snap to toss together – the hardest part is waiting for the cream cheese to soften – so it’s easy to toss a batch together to have for when folk happen by.
Or when you’re just feeling a bit peckish for peppers…
INGREDIENTS
•1 (8 oz) pkg cream cheese, softened
•1/2 cup mayonnaise
•1/2 cup grated Parmesan cheese
•1/4 cup Perky! Pickled Peppers, drained
Combine the softened cream cheese together with the mayonnaise and Parmesan using a hand mixer; then stir in the drained peppers.
Note: no home made pickled peppers? No problem! Use the same amount of drained jalapeño nacho slices.
Transfer the dip to a ‘wave-safe container, then cover and stash in the fridge until needed.
To serve, uncover and ‘wave on high for three minutes, or until the dip is heated 
through. I served ours with corn chips and Wheat Thins, but you could also use this as a spread for bagels or focaccia, or mebbe even as a nicely spiced filling for grilled cheese sammiches.
Hmmm…
grilled pepper cheese sammiches.
I think I have to go and make a loaf of bread.
Now.