• Cooking Time: 25 minutes
  • Servings:
  • Preparation Time: 10 minutes


Tango was talking about this dip one day....and of course I just had to have it!! It's wonderful! I know there are other recipes out there but I did make a couple very small changes. I think next time I make it, I will add more jalapenos and then toss in some bacon!!!


  • 2 - 8oz packages of cream cheese - room temperature
  • 1 teaspoon garlic powder
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded cheeses (suggestions: cheddar, jack, Mexican blend. I used what I had...cheddar and mozzarella)
  • 1/2 cup parmesan cheese
  • 1 - 4oz can chopped green chilies
  • 1 - 4oz can chopped jalapenos (if you like it hot...add more)
  • Topping
  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese
  • 1/4 cup (half stick) butter, melted


  • You can either do this in a food processor....or the old fashioned way (hand mixer and spoon).
  • Preheat your oven to 375'F. Lightly grease a 2 quart casserole dish.
  • ***If you're using a food processor, just dump it all in (except for the topping ingredients) and process until smooth.
  • ***If you're using a hand mixer and spoon (like I did cuz I was too lazy to wash the parts for my food processor)....in a large bowl, cream together the cream cheese, mayonnaise and sour cream with your mixer, until smooth. Stir in the remaining ingredients (except for the topping ingredients) until combined well.
  • Spread the dip into your prepared casserole dish.
  • In a small bowl, combine the panko and cheese. Add the butter and mix well....making sure everything is "wet". Sprinkle over the dip.
  • Bake in your preheated 375' oven for 25 minutes until a little golden brown on top.
  • Allow to cool a little before serving. Best when served warm or at room temperature

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