HOT PARMESAN GREEN CHILE PEPPER DIP
2 tablespoons panko bread crumbs
1/4 cup shredded Parmesan cheese, divided
8 ounces cream cheese, softened
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1/2 cup mayonnaise
1 cup Mexican -style shredded four cheese
1 can (4 ounces) chopped green chiles, undrained
Heat oven to 350 degrees. Spray a shallow ovenproof dish with nonstick cooking spray.
Combine bread crumbs and 1 tablespoon Parmesan. Mix remaining Parmesan with remaining ingredients in prepared dish until blended; top with crumb mixture.
Bake 15 minutes, or until top is golden brown, and dip is hot and bubbly around edge.
Makes 20 servings, 2 tablespoons each.