Ingredients

The following ingredients have 4 Servings
  • 16 oz cream cheese (softened)
  • 1 cup mayo
  • 4 oz can diced jalapenos (drained)
  • 4 oz can diced green chiles (drained)
  • 1/2 cup shredded Mexican cheese
  • 1 cup shredded Mozzarella cheese
  • 1/2 tsp cumin
  • 6 slices cooked and crumbled bacon (divided)
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp unsalted butter (melted)

Instruction

  • Preheat oven to 350 degrees F.  Spray baking dish with non-stick spray and set aside.  I use my quiche pan, but any shallow baking dish will work.
  • Add softened cream cheese and mayo to a mixing bowl and beat with a hand mixer until smooth and combined.  Add 1/2 the bacon, jalapenos, green chiles, cumin, and mexican and mozzarella cheeses.
  • Transfer to prepared dish, smooth out with a rubber spatula.
  • Combine melted butter, panko, and Parmesan cheese.  Sprinkle over the top of the dip.  Sprinkle remaining bacon pieces over the top.
  • Bake for 25 minutes, until panko is lightly golden brown and dip is bubbling.
  • If desired, top cooked dip with slices of fresh jalapeno.  Serve hot.