Description
A creamy and cheesy dip with jalapeños that’s perfect for gatherings and easy to make.
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1 cup mayonnaise
- 1 (4 ounce) can chopped green chilies, drained
- 2 ounces canned diced jalapeño peppers, drained
- 1 cup shredded Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup panko bread crumbs
- 1/4 cup grated Parmesan
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the softened cream cheese, mayonnaise, chopped green chilies, diced jalapeño peppers, shredded Parmesan cheese, and shredded cheddar cheese. Mix well until smooth.
- Spread the mixture evenly into a baking dish.
- In another bowl, mix the panko bread crumbs, grated Parmesan, and melted butter. Sprinkle this topping evenly over the dip in the baking dish.
- Bake in the preheated oven for 20–25 minutes, or until golden and bubbly.
- For a slow cooker version, mix the dip ingredients (without the topping) and place them in a small slow cooker. Cover and cook on LOW for 2–3 hours until hot and creamy. To add a crunchy topping, transfer to an oven-safe dish, add the topping, and broil for 2–3 minutes.
Notes
For extra flavor, try adding cooked and crumbled bacon. Adjust jalapeño quantity for spice preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American