Easy Jalapeño Dip
Quick to make, with tons of flavor
Servings 16 servings
- 2 packages cream cheese 16 total ounces
- 2 jalapeño peppers finely diced
- 1 can diced green chilies 4 ounces
- 1 cup mayonnaise
- 1 cup shredded Mexican cheese Cheddar & Monterey Jack mix
- 1 cup Parmesan cheese 1/2 for dip, 1/2 for topping
- 1 cup Panko breadcrumbs
- 1/4 cup melted butter
Preheat the oven to 375 degrees Fahrenheit.
In a bowl combine the cream cheese, mayonnaise, Mexican cheese, Parmesan, jalapeño peppers, and canned green chilies.
Use a food processor to blend the ingredients to a chunky, yet smooth dip texture.
Grease a casserole dish and then spread the dip evenly within it.
In a separate bowl, combine the breadcrumbs, the second 1/2 cup of Parmesan cheese, and the melted butter.
Sprinkle the breadcrumb mix evenly across the dip.
Bake the dip for 20 minutes or until the breadcrumb topping is browned.
Calories: 286kcal | Carbohydrates: 5g | Protein: 6g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 384mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 621IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 1mg