Some like it hot!

I was asked for a couple recipes this weekend:
Jalapeno Popper Dip/Spread
8 oz cream cheese ( I use low fat)
1/2 c plain yogurt (Greek works, too & I use low fat)
1/2 c shredded cheddar cheese
1/2 c shredded parmesan cheese (NOT the shaker cheese)
4 oz pickled, sliced jalapenos, drained
Topping:
1/4 c panko or bread crumbs
1/4 c shredded parmesan cheese...
1/4 c shredded cheddar cheese
Mix 1st 5 ingredients in a mixing bowl.
Pour in greased baking dish.
Mix topping ingredients together in a bowl and sprinkle over dip.
Bake in preheated 350 oven for 20 minutes or until bubbling and cheese has melted and browned.

Jalapeno Cheese Loaf:
1 loaf frozen bread (or fresh)
1 c chopped Jalapenos (I used canned, drained)
3/4 c shredded cheddar cheese
1 c chopped red, yellow and orange peppers
1 Tbs oil
1 TSP black pepper
Thaw or prepare bread dough.
I put the thawed dough in my mixer with the dough hook attached. Add peppers and 1/2 c cheddar cheese, mix well.
Oil a 9" round or square cake pan.
Form dough into a ball and place in cake pan, cover and let rest 30 minutes.
Preheat oven to 350.
Bake bread for 30 minutes. At the end of baking time, turn off oven, sprinkle the top of the bread with the remaining cheese and black pepper. leaving bread in oven , close door and let sit in the oven for 20 minutes.

Please Note - for both of these recipes you can adjust the "heat" by using mild, regular or hot jalapenos.