Ingredients:
1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
2 (8 ounce) packages of cream cheese, room temperature
1/2 cup Parmesan cheese (yes another 1/2 cup)
1 (4 ounce) can chopped green chillies
1 (4 ounce) can diced jalapenos
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick of butter, melted
1 cup mayo
Directions:
Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
You do NOT need to drain the cans of chillies or jalapenos.
Spread the dip into a greased casserole dish.
I used a large pie plate.
In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.
Sprinkle crumb mixture evenly over the dip and bake
in a preheated 375 degree oven for about 20 minutes.
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