Jalapeno Popper Dip

Thanks to Ruth Ann Mason at the Waterside Inn in Chincoteague, VA....

I tried this dip over the weekend on top of a few corn chips....scoopers, too yummy!

I gave it a thumbs up and Ruth Ann quickly supplied me the recipe so I am paying it forward:

2 (8 oz) packages cream cheese, softened
1 Cup mayonnaise
1 (4 oz) can chopped green chilies, drained
4 oz canned diced jalapeno peppers, drained
1/2 Cup shredded Mexican style cheese
1/2 Cup shredded Mozzarella cheese
1 Cup Panko bread crumbs
1/2 Cup freshly grated Parmesan cheese

Preheat oven to 350 degrees & spray an oven safe serving dish with non-stick cooking spray.
Using an electric mixer, blend the cream cheese & mayonnaise until smooth.
Stir in green chilies, jalapeno peppers, and Mexican and Mozzarella cheeses.  Spoon this mixture into the prepared baking dish.  Mix together Panko bread crumbs and Parmesan cheese & sprinkle it over the cream cheese mixture.  Spray the Panko and Parmesan with a quick spray of non-stick cooking spray.  Bake for 25-30 minutes or until the mixture is hot & the topping is lightly browned.

Serve this dip with French bread, fresh vegetables tortilla chips, crackers...pretty much anything that pairs well with cheese (wine).