This dip is just completely phenomenal, and the best cheese dip I've ever had. It's amazing when it's hot out of the oven, and maybe even better when it's cooled down to room temperature. It tastes just like a jalapeño popper - though I like this dip better. And while it does have a distinct jalapeño flavour, it's not too spicy. My favourite things to dip were celery sticks and pita chips!
If this sounds good, you might also like:
Roasted Red Pepper & Almond Hummus
Cheddar Ale Dip
Pan-Fried Onion Dip
Grape Tomato Salsa
Jalapeño Popper Dip
Adapted from My Baking Addiction
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeño peppers, drained
1 cup grated jalapeño Monterey Jack cheese
1 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
Preheat oven to 350F.
Using an electric mixer, blend the cream cheese and mayonnaise until smooth. Stir in green chilies, jalapeño peppers, and Monterey Jack cheese. Spoon this mixture into the prepared baking dish.
Mix together the Panko and Parmesan cheese and sprinkle it over the cream cheese mixture. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.