This is the ultimate party dip for your friends, and for me, on a quiet night with a loaf of bread and a few glasses of chardonnay. This recipe comes from leftover jalapenos lying in my fridge from the spicy pepper relish recipe so some good use was in order. Using sour cream in this recipe helps in keeping it light and essential is the extra cheeses on top to ensure a hot bubbling dip to fall in love with! Recipe Ingredients 8 jalapenos – deseeded and diced 100 g sour cream 100 g cream cheese 75 g mozzarella cheese, grated 20 g cheddar cheese or smoked hard cheese, grated 1 tbsp minced garlic 2 tsp dried parsley 1 tsp salt 1 tsp black pepper ½ tsp sweet paprika 1 tsp olive oil Recipe Instructions Preheat the oven to 180C and have a small baking dish readyIn a mixing bowl mix together jalapenos, sour cream, cream cheese, minced garlic, salt, pepper, paprika and parsleyAdd half of the mozzarella cheese and mix wellTransfer the mixture to the baking dish and smooth the topSprinkle all the remaining cheeses on top and drizzle the olive oil on topBake for 10-15 minutes or until the cheese is bubblingServe hot with crackers or toasted breads