Ingredients 4 jalapeno peppers 1 package (5.7 oz. box) onion soup mix 1 cup sour cream 1/2 cup mayonnaise Instructions Click to mark complete - Preheat broiler or oven to 500°F. Place peppers on non-stick cookie sheet. - Place peppers on non-stick cookie pan; broil, turning at least once, 6-7 minutes or until blackened. Let stand 10 minutes. Remove stem and seeds; coarsely chop. - In large bowl, stir together onion soup mix, sour cream and mayonnaise. Fold in peppers. Refrigerate at least 2 hours. - Serve with cucumber and zucchini slices, celery, carrot sticks, sliced bell peppers and other favorite vegetables. Note: For spicier dip, include seeds from peppers. Notes For spicier dip, include seeds from peppers.
