JALAPENO POPPER DIP

By Sube

Ingredients

• 2 (8 ounces) packages of cream cheese, room temperature
• 1 cup mayonnaise
• 1 cup shredded Mexican blend cheese
• 1/2 cup Parmesan cheese
• 1 (4 ounces) can chopped green chillies
• 1 (4 ounce) can diced jalapeños
• 1 cup panko bread crumbs
• 1/2 cup Parmesan cheese (yes another 1/2 cup)
• 1/2 stick of butter, melted (1/4 cup)

Preparation

Step 1

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 jalapeños.

Spread the dip into a greased casserole dish. Use a large pie plate.

In a bowl, combine the panko bread crumbs, parmesan cheese and melted butter.

Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes.

You want the top to get browned and the dip to be heated through and bubble gently on the edges.

You do NOT want to over-bake this dip. The mayonnaise will begin to separate and leave you with a greasy meads.