Sunday, October 18, 2009

Jalapeno Popper Dip

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
1/2 cup diced jalapeno peppers (can use nacho jarred ones instead of fresh)
1 cup fresh grated Parmesan cheese (not the grated powdery)
1/2 cup of Panko crumbs that have been tossed in a little olive oil
Bag of Fritos or Baguettes, sliced and toasted

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilies and jalapenos. Spread into dish and sprinkle with Parmesan cheese and then bread crumbs. Bake at 375 degrees for 30 minutes.
Spread on toasted baguette slices or in a bowl with Fritos on the side for dipping.

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