Ingredients:
2 packages (8 ounces each) light or nonfat cream cheese, softened
½ cup light mayonnaise
1 cup Shamrock Farms Light Sour Cream
1 can (4 ounces) chopped green chilies, drained
4 ounces diced jalapeño peppers, drained
1 cup grated Parmesan cheese
3/4 cup grated reduced fat cheddar cheese

Directions:
Stir together cream cheese, mayonnaise and Shamrock Farms Sour Cream in a large bowl until smooth. Stir in green chilies and jalapeño peppers. Pour mixture into 13×9 pan and sprinkle with Parmesan and cheddar cheeses. Bake at 350 degrees for 20-30 minutes, or until bubbly and golden brown.

About Tina Shepard

Tina Shepard, M.S., R.D. is director of the dietetic internship program for ASU’s Department of Nutrition. She teaches several nutrition classes each semester as a member of the ASU Nutrition faculty. She is on the Childhood Obesity Task Force for the Maricopa County Department of Public Health and recently became a nutrition spokesperson for Shamrock Farms dairy. Tina has a 17-year-old son Christopher, who is a senior at Corona del Sol High School in Tempe and is a top-level ice hockey player for the Phoenix Polar Bears Junior A team.

More great “game day” recipes from Shamrock Farms:

• Roxie’s Super Guacamole Dip
• Roxie’s Quick and Easy French Onion Dip
• Chilled Citrus Fruit Dip
• Simple 7-Layer Dip
• Hot Artichoke Dip
• Creamy Chili Cheese Dip
• Hot Potato Salad
• Roasted Red Pepper Dip
• Individual Cottage Cheese Salads with Feta and Walnuts
• Zesty Ranch Dip
• Sour Cream Enchiladas
• Cool Lime Guacamole Burgers and Dogs
• Roxie’s Sour Cream Chilaquiles with Ham
• Cucumbers in Sour Cream Salad
• Creamy Tortilla Chip Dip
• Crispy Oven-Fried Chicken

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