Hot Jalapeño and Chilli Popper Dip

By ChrisA

From "The Midnight Baker" on Facebook
NO NEED TO DRAIN THE LIQUID FROM THE CANNED PEPPERS

Ingredients

• 2 pkg (8 oz each) cream cheese (room temp)
• 1 cup mayonnaise
• 1/2 cup shredded Mexican blend cheese
• 1/2 cup grated parmesan cheese
• 1 can (4 oz) died green chilies
• 1 can (4 oz) diced jalapeños
• 1 cup Panko bread crumbs
• 1/2 cup grated parmesan cheese
• 1/4 c melted butter (1/2 stick)

Preparation

Step 1

Preheat oven to 375
Grease a shallow 2 quart dish
Process the cream cheese, mayonnaise, shredded Mexican cheese, parmesan, chilies, and jalapeños in a food processor.
Spread the mixture in prepared pan
Mix the Panko, parmesan, and melted butter in a small bowl.
Spread Panko mixture over top of dip
Bake for 20 minutes (DO NOT OVER BAKE). You want the bread crumbs browned, and the dip hot, but not boiling hot.
Server warm with crackers.