Creamy Jalapeno Dip


2 (8 ounce) packages cream cheese, room temperature
1 cup mayonnaise
1 cup Mexican blend cheese, shredded (half Monterrey jack or half Cheddar)
1/2 cup parmesan cheese
1 (4 ounce) can green chilies, chopped
1 (4 ounce) can jalapenos, diced
1 cup panko bread crumbs
1/2 cup parmesan cheese
1/4 cup butter, melted

Combine the first 6 ingredients in a mixer or food processor and blend until smooth. (No need to drain the cans of chillies or jalapeños.)

Spread the dip into a greased casserole dish.

In a bowl, combine the panko bread crumbs, the additional 1/2 c Parmesan cheese and melted butter.

Sprinkle crumb mixture evenly over the dip and bake in a preheated 375° oven for about 20 minutes until the top is browned and it’s bubbling around the edges.

Serve with crackers or veggies.



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