Jalapeno Popper Dip

Happy Cinco de Mayo, everyone!! Hope everyone had a terrific weekend. We had a Pool Opening Party on Saturday, except the pool temperature was still too chilly for us to get in! (although, Mr. did jump in two weeks ago to fix the pool light, brr!) But at least the weather was perfect for the get-together!

I made this flip flop wreath for the party to hang on the gate. Really easy and sooo colorful!

flip flop wreath

We had lots to eat and drink, and the company was great! A few things on the menu were Baked Hawaiian Sandwiches, BBQ Brisket, and Jalapeno Popper Dip. This dip is yum-my! But I have to warn you…it spares no calories!! I guess that’s why it’s so tasty and good!! 🙂

Jalapeno Popper Dip

2 – 8 oz. cream cheese – room temperature

1 cup mayonnaise

1 cup shredded Mexican cheese

1/2 cup grated Parmesan cheese

4 oz. can diced green chilis (I left these out of my mine)

4 fresh jalapenos – deseeded and diced

               ~~~~~~

1 cup Panko bread crumbs

1/2 cup grated Parmesan cheese

1/4 cup butter – melted

Mix the 1st six ingredients together. Spread into a greased 2 quart baking dish.

Mix the bread crumbs, 1/2 cup Parmesan cheese, and butter together. Sprinkle over top of dip.

Bake at 375 degrees for 20 minutes or until top is brown and bubbly.

Hope y’all enjoy it as much as we do! Y’all have a good week.

Later gators!

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