February 6, 2014

Jalapeno Popper Dip


2packages (8 ounces each) cream cheese, softened
1cup mayonnaise
½cup shredded Monterey Jack cheese
¼cup canned chopped green chilies
¼cup canned diced jalapeno peppers
1cup shredded Parmesan cheese
½cup panko (Japanese) bread crumbs
Sweet red and yellow pepper pieces and corn chips


In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned. Serve with peppers and chips. Yield: 16 servings.

Recipe and Picture courtesy of Key Ingredient

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