Photos courtesy of Rachelle Holt (Guest Blogger) and based on a Schnucks recipe
Prep: 5 minutes Bake: 20 minutes Makes: about 3-1/2 cups
2 packages (8 oz.) 1/3 less fat cream cheese, softened
1 cup mayonnaise (I use the light version to save on calories, and you can't tell a difference)
1 cup finely shredded sharp Cheddar cheese, DIVIDED
1/2 of a 12-oz. jar (approx. 1/2 cup) diced jalapeno peppers, rinsed and drained (I couldn't find diced, so I simply dice the slices in my chopper)
3 tablespoons unsalted butter
1/2 cup panko breadcrumbs (find in Asian aisle)
tortilla chips
Preheat oven to 350. In medium bowl, combine cream cheese, mayo, 1/2 CUP Cheddar and jalapeno; spread evenly in pie plate of shallow 1-quart baking dish.
In small microwave-safe bowl, heat butter until melted. Stir in panko and remaining 1/2 CUP Cheddar. Sprinkle panko topping evenly over jalapeno mixture.
Bake 20-25 minutes or until topping is golden brown. (I like to put under broiler for the last couple of minutes of baking to get the topping nice and brown.)
Serve warm with chips. (And, preferably a margarita or Corona!)
