Recipe(tried): Jalapeno Popper Dip (baked, using cream cheese, Cheddar and Parmesan)

JALAPENO POPPER DIP

2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded sharp Cheddar cheese
3/4 cup freshly grated Parmesan cheese, divided use
1 (4 ounce) can diced green chiles
1/2 of an 8 ounce jar pickled jalapeno slices, diced
1 to 2 fresh jalapeno peppers, chopped fine, with seeds*
1 cup unseasoned Panko bread crumbs
Tortilla chips (for serving)

Preheat oven to 375 degrees F. Spray either a deep dish pie pan, or a casserole pan with cooking spray.

In a large bowl, mix and blend the cream cheese and mayonnaise, until smooth. Add the Cheddar cheese, 1/2 cup Parmesan cheese, chiles, pickled jalapeno and fresh jalapeno, mixing until well blended. Pour mixture into prepared pan; smooth mixture out; set aside.

Combine the Panko crumbs and the remaining 1/4 cup Parmesan cheese. Sprinkle over top of the cream cheese mixture to cover.

Bake in 375 degree F oven until bubbly on the sides and nice and brown on the top, about 25-35 minutes (this depends on your oven).

Serve with your favorite tortilla chips .

This recipe can be doubled and tripled. Hot & Spicy. Enjoy and Happy Cooking.

*If you don't like it too, too hot remove seeds from jalapenos and maybe only use one to start. Make it your own.