Jalapeno Popper Dip Recipe

  • 2 packages each) cream cheese, room temp (8 ounce pkgs)
  • 1 cup mayonnaise
  • 1 cup shredded Mexican blend cheese (1/2 Jack, 1/2 cheddar)
  • 1/2 cup Parmesan cheese
  • 1 can chopped green chilies (4 ounce can)
  • 1 can sliced jalapenos (double if you like heat) (4 ounce can)
  • 1 cup panko bread crumbs
  • 1/2 stick butter, melted
  • 1/2 cup Parmesan cheese
Combine first 6 ingredients in food processor, until smooth. (It is not necessary to drain peppers.) Spread into greased 2 qt. casserole pan. In a bowl, mix bread crumbs, Parmesan cheese and butter. Sprinkle evenly over dip. Bake at 375° for 20 minutes. Do not overcook as mayo will separate and turn greasy. Serve with crackers or baguettes.
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