2 - 8 oz pkgs cream cheese
1 cup mayonnaise
2 cup shredded blended Mexican cheese
1.2 cup Parmesan cheese
1 4-oz can sliced jalapeños (add more if you like it really hot!)
1 4-oz can diced green chilies
1 cup Panko bread crumbs
1/2 cup parmesan cheese
1/2 stick butter
Recipe adapted from: Big Red Kitchen
Add the first 6 ingredients in a food processor (I used a blender) and process until smooth. You don't need to drain either can of chilies, just throw it all in, juice and all into the blender.
Once the ingredients are combined, spread the dip into a greased 2 quart casserole dish.
In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and combine all ingredients well. Add an even layer of this to the top of the mixture in the casserole dish.
Top with some pickled jalapeños.
Bake at 350 degrees for 20 minutes. You want to make sure that the top gets browned slightly and the sides are bubbly. See picture below:
I serve this dip with corn tortilla chips but you can use crackers, pita bread, whatever suits you fancy.
I'll guarantee one thing, if the room is full of femmes; they're gonna be asking for your phone number. This dip is a real crowd pleaser. I have yet to find someone who doesn't love it!