Friday, December 7, 2012

Creamy Green Chile Dip

Never in my life have I made a recipe. I mean, made something up. Slowly but surely, I've "ventured". Not measuring something here, substituting something there...finally, here it is. My very own recipe. Well, the original idea actually came from a jalapeƱo popper dip from My Baking Addiction, but since I didn't have everything I needed, I improvised a LOT, so I'm calling it my own. It was simple, but yummy, and the everyone at Christmas party I took it to raved only lasted about 8 minutes.

Post image for Jalapeno Popper Dip
Photo Credit to
Creamy Green Chile Dip
Makes 3 cups{ish}
1 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
1/2-3/4 cup shredded Monterey Jack cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese

Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

Using an electric mixer, blend the cream cheese and mayonnaise until smooth.Stir in green chilies, and Monterey Jack cheeses. Spoon this mixture into the prepared baking dish.

Mix together the Panko and parmesan cheese and 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 and the topping is lightly browned.
NOTES:- If you are in a hurry, skip the Panko/Parmesan topping and simply microwave the cream cheese mixture until hot and bubbly {From Jamie at My Baking Addiction}

Recipe Source: Highly adapted from My Baking Addiction

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