Here's one more tasty Dip to add to my collection of favorites.
|I use Hot Green Chiles, you can tone it down and use Mild if you're not used to the heat!|
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 8" X 8" baking dish
2 - 4 oz. cans of Hatch Fire Roasted Diced Green Chiles, undrained.
8 oz. Cream Cheese, room temperature
1 C Sour Cream
2 C Shredded Sharp Cheddar Cheese
1 C Grated Parmesan Cheese, divided
1 C Seasoned Bread Crumbs
4 TBS Butter, melted
1 TBS Dried Cilantro
Tortilla Chips for serving.
In a large mixing bowl with a hand mixer:
3/4 C Parmesan Cheese
Stir by hand to combine well.
Spoon into the pan.
In a small mixing bowl:
Remaining Parmesan Cheese
Stir to mix well with a blending fork.
Sprinkle evenly over the Pan.
Bake for 45 minutes.
Serve with Tortilla Chips.
Peace in the Kitchen!