This cheese dip pairs with corn chips, crackers, bread, apple wedges, and crudité.
SERVES 10
16 ounces cream cheese, softened
1 cup mayonnaise
1 cup Mexican-blend shredded cheese
1 cup parmesan cheese, divided
1 (4-ounce) can diced green chilis
1 (4-ounce) can diced jalapeños
Salt to taste
Pepper to taste
1 cup Panko breadcrumbs
Preheat oven to 375°F and spray a 9-inch round baking dish with cooking spray. In a large bowl mix together the cream cheese, mayonnaise, Mexican-blend cheese, ½ cup parmesan cheese, green chilis, jalapeños, salt, and pepper. Spread evenly into the prepared baking dish.
In a separate bowl mix breadcrumbs and remaining parmesan cheese. Sprinkle the baking dish with this mixture to coat evenly.
Bake until golden brown, approximately 25 minutes. Serve with chips, crackers, bread, or crudité of your choice.
Kitchenware available at THE KITCHEN SHOP, Livingston, MT
Emile Henry The Right Dish in Burgundy | Emile Henry Ramekins No. 10 | RSVP Mini Spatula Creative Co-op | KAF Home Cotton Kitchen Towels in Oatmeal | Stoneware Baker with Handles in Sand
Photoshoot sponsored by 2ND STREET BISTRO, Livingston, MT
For this issue, Chef Bob Perdan, co-owner of 2nd Street Bistro with his wife, Jessy, and General Manager Elise Boehler sponsored our winter photo shoot in their cozy restaurant in the heart of Livingston.
