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Appetizers | |
| 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 | |
| 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. | |
Unrated | |
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