GB's Jalapeño Popper Dip

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Ingredients

10-12fresh jalapeños (de-seeded, de-veined, and finely chopped)
10baby sweet bell peppers (de-seeded, de-veined, and finely chopped) (if not using baby sweet bells each approximately the size of the jalapeños, use an equal or less amount than the jalapeño.)
16 ozreduced fat cream cheese
16 ozsour cream
2 cupsshredded mexican blend cheese
1/4-1/2 cupshredded parmesan cheese
Optional:
1 tablespoonAleppo pepper powder or other mild-medium heat smoky flavored pepper powder, significantly less if spicy. Suggest chipotle pepper and paprika in reduced amounts. This provides a reddish color and enhances the taste.

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1

Cook 3/4 of the jalapeños and all (or some of) the sweet bell peppers in a hot skillet with very little, if any, oil until soft. Add a little water if you want to cook further without over browning. Cooking will tame the heat of the jalapeños, so if you want the dip hotter, cook less of the jalapeños or cook them longer.
2

Mix the sour cream, cream cheese, shredded cheeses, (optional) Aleppo pepper, remaining uncooked jalapeños, and cooked pepper blend.
3

Transfer to a crock pot or microwavable dish and heat gently until hot.
4

Serve hot with plain pita chips, bagel chips, tortilla chips, or vegetables.
5

Alternatively, this can be served cold...in which you remove all steps other than cooking the jalapeños/pepper mix. Once the jalapeño and pepper mix is cooked, cool, then add to mix of all other ingredients.