One of my coworkers brought this dip in and it is AMAZING 🤤. You can up the spice by substituting the canned jalapeño for fresh but this recipe is pretty mild.
You will need:
3 – 8 oz. blocks of cream cheese (room temperature)
3 cups of Duke’s mayonnaise
2 – 4 oz. cans of diced jalapeños (hot)
1 – 4 oz. can of diced green chilis
1 cup panko breadcrumbs
1 cup shredded Parmesan cheese
How to make it:
Preheat the oven to 350.
In a stand mixer combine the cream cheese and mayo until smooth.
Add in the jalapeños and diced chilis until mixed throughout.
Spread the dip evenly into a 8×8 glass dish.
In a separate bowl combine the panko and shredded parm.
Spread evenly over the dip mixture being sure to cover the entire surface.
Bake 35-45 minutes until golden brown.
Let it set for at least 15 minutes before serving.
Serve with tortilla chips.