(8 oz.) blocks cream cheese, room temperature
cup Mexican cheese blend, shredded
cup Parmesan cheese, shredded (divided)
(4 oz.) cans chopped green chilies (can use ½ chopped fresh jalapeno for one can of chilies)
cup Planko bread crumbs
stick (¼ cup) butter, melted
Salt, pepper, dried parsley
Preheat oven to 375. Spray a 2-qt. casserole dish with nonstick cooking spray. Using an electric mixer (or food processor), mix together cream cheese, mayonnaise, Mexican cheese, 1/2 cup Parmesan cheese, and green chilies (do not drain). Add a pinch of salt and pepper. Mix until smooth and totally combined. Spread the dip filling into the casserole dish. In a bowl, mix together bread crumbs, 1/2 cup Parmesan cheese, and melted butter. (Can add a bit of dried parsley for color.) Sprinkle the crumb mixture over the filling in the casserole. Bake about 20 minutes (on middle rack). Do not overcook. Topping should be golden brown and dip should be gently bubbly around the edges. Serve with favorite buttery crackers.