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- 2 packages of cream cheeseroom temperature, 8 ounces
- 1cup Hellmann’s mayo
- 1cup shredded Mexican blend cheese (half Monterrey Jackhalf Cheddar)
- 1/2cup Parmesan cheese 1 can chop green chilies 1 can diced jalapenos4 ounces, 4 ounces
- 1cup gluten-free Ian’s panko breadcrumbs
- 1/2cup Parmesan cheeseyes another 1/2 cup
- 1/2 stick of buttermelted
- 1cup gluten-free Ian’s panko breadcrumbs
- 1/2cup Parmesan cheeseyes another 1/2 cup
- 1/2 stick of buttermelted
- Combine the first 6 ingredients in a mixer or food processor and blend until smooth. You do NOT need to drain the cans of chilies or jalapenos. Spread the dip into a greased rectangular stoneware baker dish or the deep dish baker or even use one of the leakproof square glass containers and that way you can go from oven and back to frig to store any leftovers if there’s any left!
- In a bowl, combine the panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375-degree oven for about 20 minutes.
- You want the top to get browned and the dip to be heated through and bubble gently on the edges. You do NOT want to over-bake this dip. The mayo will begin to separate and leave you with a greasy mess.
- Spread on crackers, chips, pita chips, or even stuff into celery sticks or even stuff your jalapenos with this dip, wrap them in bacon and roast in the oven on 350 for about 15 minutes!
Stoneware Baker – Item # 1430
Deep Dish Baker (Magic Pot) – Item # 1321
Garlic & Brie Baker – Covered Ceramic baker – Item #1369
Leakproof Glass Containers with lids – 8 1/4″ x 6″ Item #1204
Enjoy the Journey and the Super Bowl! Go Seahawks!
Sue
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