Preheat the oven to 400°. Spray a 4-cup baking dish with nonstick cooking spray.
In a small saute pan, heat the oil until shimmering. Add the jalapeno, red pepper, and garlic. Saute for several minutes until the peppers and garlic are soft. Allow to cool.
In the bowl of a food processor fitted with a plastic blade, place the pepper mixture, cream cheese, and ½ cup shredded cheese. Blend until smooth. Stir in the sour cream and scallions.
Transfer the mixture to the prepared dish. Top with the remaining shredded cheese.
Bake for 20 minutes or until hot and bubbly. Serve with tortilla chips.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on ⅛ the recipe.