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Move over artichoke dip … there’s a new dip in town! Use fresh Parmesan cheese for the best flavor!
Mix the cream cheese, mayonnaise, well drained jalapenos, green chilies and half of the freshly grated Parmesan cheese. Spread into a glass pie plate or oven-ready dish (I like to spray mine with a little Pam). Mix together the remaining Parmesan cheese and Panko bread crumbs. Sprinkle on top of the dip. Bake at 350 degrees F for 25 minutes, or until well browned on top and bubbly.
Serve with crostini. Delicious!
Crostini: thinly slice the loaves of crusty French bread. Lightly brush the slices with olive oil on both sides, and broil for 3 minutes per side, or until light brown.