Ingredients
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) cans green chilies, chopped
1 (4 ounce) cans jalapenos, diced
1 cup panko breadcrumbs
1/2 cup parmesan cheese
1/4 cup butter, melted
Directions
Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
No need to drain the cans of chillies or jalapenos, it is a personal option. Spread the dip into a greased casserole dish.
In a bowl, combine the panko breadcrumbs, the additional 1/2 c Parmesan cheese and melted butter. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes until the top is browned and its bubbling around the edges.
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Photo by Shawn C
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