Makes: 1 medium pie sized dish or multiple mini dish
Prep time: 5-10 mins
Cook time: 20-30mins
Ingredients
Dip
500g cream cheese, room temperature
1 cup mayonnaise
1 cup grated Mexican blend cheese
½ cup grated Parmesan cheese
250g sliced pickled jalapeños plus approx 50ml of the liquid
½ tsp onion powder
½ tsp garlic powder
Topping
1 cup Panko Crispy Bread Crumbs
½ cup grated Parmesan cheese
¼ cup butter, melted
To serve, warm corn chips or baguette slices
Method
Preheat oven to 180°C.
In a food processor, blend the dip ingredients together and spread the dip into a greased pie/baking dish. Or you could divide into smaller baking dishes.
In a bowl, mix the topping ingredients Panko breadcrumbs until combined. Sprinkle crumb mixture evenly over the dip. At this point you could freeze the dip to bake another time. You can bake it directly from the freezer.
If baking straight way, bake in a preheated oven for 20-30mins or until the top is browned the dip is just bubbling around the edges. You want to 375°F oven for about 20 minutes or until top is browned and the dip is bubbly.
Serve with chips, crackers, or baguette slices.
Enjoy!
