1 C. mayonnaise

1 C. shredded Mexican blend cheese

1/2 C. Parmesan cheese

1- 4 ounce can chopped green chilies

1- 4 ounce can sliced jalapeños

1-2 fresh Jalapenos, cleaned and minced (optional for heat)

1 C. panko bread crumbs

1/2 C. Parmesan cheese

1/2 stick butter, melted

 

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 C. of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° 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. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette.

 

 

Yield:

Calories:

Fat:

Fiber: