16 oz cream cheese—room temperature1 cup mayonnaise1 cup provolone/mozzarella blend–grated1 cup parmesan cheese—gratedMix the above ingredients together in a medium bowl.
In a small sauté pan heat 1 tablespoon vegetable oil
Caramelize the chopped onion & jalapeno in the oil and add to the cream cheese mixture
½ cup small diced onion1 large jalapeno—chopped fine, seeds includedSalt & pepper to taste
Spread into a casserole dish that will accommodate the mixture being spread about 1 inch deep.
In the same small sauté pan as above place:
1 tablespoon butter
Heat until melted and hot.
Remove from heat and stir in:
½ cup panko
¼ parmesan cheese–grated
¼ cup provolone/mozzarella blend
Sprinkle mixture on top of dip in casserole. Place in a preheated 350 degree F. oven and bake for 20-25 minutes or until browned and bubbling.
Serve with mini breadsticks, toasted pita wedges, crackers, tortilla chips etc.
Serves 8-10
