Sunday, November 17, 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.
loading...