2-8 ounce packages of cream cheese at room temperature
1-cup shredded Mexican blended cheese
1/2 cup Parmesan cheese (separate from below)
1-4 ounce can chopped green chilies
1-4 ounce can sliced jalapenos
1-cup Panko bread crumbs
1/2 cup Parmesan cheese (separate from above)
1/2 stick butter, melted
Mix first 6 ingredients until smooth. Do not drain peppers and jalapenos.
Spread mix into a greased 2 quart casserole.
In separate bowl, add bread crumbs, Parmesan cheese and melted butter; mix well.
Sprinkle crumb mixture evenly over dip and bake in preheated 375 degree oven about 20 minutes.
Top should be browned and dip heated through.
Don’t overcook or the mayonnaise will separate and you will have a grease puddle in the dip.
Serve with buttery crackers or the French baguette.
©Copyright. September 2016. Linda Leier Thomason
All Rights Reserved.