- 1
Ingredients
- Share:
- 8 ounces cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/2 cup sharp white cheddar cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 4 ounces sliced pickled jalapeños, drained and chopped
- 2 Fresno chili peppers, sliced
- 1/4 cup panko bread crumbs
- 1/4 cup cilantro, chopped
- 1/4 cup Parmesan cheese, grated
Preparation
Step 1
Yields: 2 cups
Preparation
In a medium non-stick pan sauté Fresno chilies in 1 tablespoon corn oil till translucent, 4-5 minutes. Cool and chop. Set aside.
Mix the cream cheese, mayonnaise, cheddar cheese, sharp white cheddar, 1/2 cup Parmesan, jalapenos and sautéed Fresno chilies in a bowl. Pour into a baking dish.
Mix the panko bread crumbs and 1/4 cup Parmesan cheese and sprinkle over the dip. The dip can be frozen or refrigerated at this point.
Bring to room temperature or defrost before baking. Preheat oven to 350°F.
Bake until the sides are bubbling and the cheese has melted and turned a golden brown, about 20 minutes.
Top with fresh cilantro and serve with lime tortilla chips and a cold beer!
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In a medium non-stick pan sauté Fresno chilies in 1 tablespoon corn oil till translucent, 4-5 minutes. Cool and chop. Set aside.
Mix the cream cheese, mayonnaise, cheddar cheese, sharp white cheddar, 1/2 cup Parmesan, jalapenos and sautéed Fresno chilies in a bowl. Pour into a baking dish.
Mix the panko bread crumbs and 1/4 cup Parmesan cheese and sprinkle over the dip. The dip can be frozen or refrigerated at this point.
Bring to room temperature or defrost before baking. Preheat oven to 350°F.
Bake until the sides are bubbling and the cheese has melted and turned a golden brown, about 20 minutes.
Top with fresh cilantro and serve with lime tortilla chips and a cold beer!