| | Directions | | Combine first 6 ingredients in food processor, until smooth. (It is not necessary to drain peppers.) Spread into greased 2 qt. casserole pan. In a bowl, mix bread crumbs, Parmesan cheese and butter. Sprinkle evenly over dip. Bake at 375° for 20 minutes. Do not overcook as mayo will separate and turn greasy. Serve with crackers or baguettes. |
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| Ingredients | | - |  | 2 packages each) cream cheese, room temp (8 ounce pkgs) |
| - | | 1 cup mayonnaise |
| - | | 1 cup shredded Mexican blend cheese (1/2 Jack, 1/2 cheddar) |
| - | | 1/2 cup Parmesan cheese |
| - | | 1 can chopped green chilies (4 ounce can) |
| - | | 1 can sliced jalapenos (double if you like heat) (4 ounce can) |
| - | | 1 cup panko bread crumbs |
| - | | 1/2 stick butter, melted |
| - | | 1/2 cup Parmesan cheese |
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