Ingredients:
2 packages cream cheese (8 oz each) at room temperature
1 cup mayo
1 cup shredded Mexican cheese blend
1/2 cup grated Parmesan cheese
1 can (4 oz) diced green chilies
1 can (4 oz) diced jalapenos or 4 fresh seeded jalapenos
For topping:
1 cup Panko Japanese style breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
1) Preheat oven to 375° F.
2) Mix first six ingredients together and spread in a greased two-quart baking dish.
3) In a separate bowl, mix the breadcrumbs, the remaining Parmesan cheese and melted butter all together.
4) Sprinkle topping mixture evenly over the dip and bake in oven for 20 minutes or until top is browned and the dip is bubbly.
5) Serve with pita chips or crackers.
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