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

1. You can either do this in a food processor....or the old fashioned way (hand mixer and spoon).
2. Preheat your oven to 375'F. Lightly grease a 2 quart casserole dish.
3. ***If you're using a food processor, just dump it all in (except for the topping ingredients) and process until smooth.
4. ***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.
5. Spread the dip into your prepared casserole dish.
6. In a small bowl, combine the panko and cheese. Add the butter and mix well....making sure everything is "wet". Sprinkle over the dip.
7. Bake in your preheated 375' oven for 25 minutes until a little golden brown on top.
8. Allow to cool a little before serving. Best when served warm or at room temperature

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!!!