Thursday, January 1, 2015

JALAPENO POPPER SPREAD

2 bricks (8-oz each) cream cheese, softened
1 cup mayonnaise
1/2 cup shredded Monterey Jack cheese
1/4 cup canned chopped green chilies
1/4 cup canned diced jalapeno peppers
1 cup shredded Parmesan cheese
1/2 cup Panko bread crumbs
Sweet red and green peppers, sliced, for dipping
Corn chips for dipping

In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned. Serve with peppers and chips. 

Yield: 16 servings.


Note: This is an old TOH recipe.


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