Saturday, November 16, 2013
Oh, this dip is good, soooo good!
Football season is in full swing (Go Green Bay!) and I am always looking for a delicious recipe to munch on while screaming at the television.
This recipe does NOT disappoint (unlike the Packers this season...)
It mixes 3 different cheeses with 2 kinds of peppers and is topped with a buttery and crunchy crust.
TO. DIE. FOR.
I also think this recipe would be a fun new addition to your Thanksgiving table or as a dish at your Holiday party.
Plus, it takes about 30 minutes total and that includes bake time.
Word!
You will need:
2 (8-ounce) packages of cream cheese, softened
1 cup mayonnaise
1 cup Mexican blend cheese
1 (4 ounce) can diced green chile's
1 (4 ounce) can diced pickled jalapenos (fresh if you like heat)
1/2 cup Parmesan cheese, shredded
Topping:
1 cup panko bread crumbs
1/4 cup Parmesan cheese, shredded
4 Tablespoons butter, melted
Serve with butter crackers, tortilla chips, or a loaf of french bread
Preheat oven too 375 degrees.
In a large bowl place the first 6 ingredients and beat on medium speed with your hand mixer until smooth. You do not need to drain your cans of peppers.
Slightly grease a 2-quart casserole dish and spread prepared dip into the pan.
In a medium bowl, toss together your topping ingredients and evenly sprinkle over the top of your dip.
Bake in your preheated oven for 20 minutes.
*You do not want to overcook this dip as the mayo will separate.
Enjoy this dip and... Try not to eat the whole thing by yourself.
Just kidding, do it.
