FYI-I doubled the recipe, so if you want this much then double the recipe!
A couple weeks ago or so we went to a friends house and she had made this dip and it was absolutely wonderful, between the four of us I think we ate the whole batch. After having it there I knew I wanted to take it to Thanksgiving. At my friend's house we ate it with baguette slices and so I served it with the same, only thing is when you toast them in the oven make sure you get them crispy enough, I thought I did but when I ate some they didn't taste that great because they needed to be toasted longer. I took the leftover dip to my family's get together on Friday and they ate them with Ritz and said it tasted really good! This would be a perfect dish to serve at any get together-large or small, football parties, Christmas parties...you name it, take it!
Lee was being my hand model!
Jalapeno Popper Dip
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeno peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
2-4 slices of cooked bacon, crumbled
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Preheat oven to 375 degrees. Mix the panko and Parmesan in a small bowl and set to the side. Mix the rest of the ingredients together in a bowl till well blended, spread in a 9x9 baking dish. Sprinkle the panko mixture over the cream cheese mixture and spray lightly with cooking spray. Bake for 25-30 minutes, until topping is golden and mixture is hot. (If you had mine at Thanksgiving then you should know I forgot to spray mine with cooking spray therefore it wasn't golden.)
Adapted from Annie's Eats & got the wonderful idea from my friend Kirbe to add BACON!