Kitchen Moxy

Ingredients

• 2 packages (8 oz each) cream cheese, at room temperature
• 1 cup sour cream
• 1 cup mayonnaise
• 2 cups sharp cheddar cheese, freshly shredded, divided
• 1 cup Monterey Jack cheese, freshly shredded
• 1 can (4 oz) diced green chiles, drained
• 4–5 fresh jalapeños, seeded and finely diced (leave seeds in 1–2 for extra heat)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper

For the Crispy Panko Topping:

• 1 cup panko breadcrumbs
• 3 tablespoons unsalted butter, melted
• ¼ cup freshly grated Parmesan
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• Pinch of kosher salt

Process

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish or a 2-quart casserole dish with cooking spray.
2. In a large mixing bowl, beat the cream cheese with a hand mixer until smooth. Add the sour cream and mayonnaise and mix until fully combined. Fold in 1½ cups of the cheddar (reserving ½ cup for topping), the Monterey Jack, diced green chiles, fresh jalapeños, garlic, cumin, smoked paprika, salt, and cayenne. Stir until evenly mixed.
3. Spread the mixture into the prepared baking dish in an even layer. Scatter the reserved ½ cup of cheddar evenly over the top.
4. In a small bowl, combine the panko, melted butter, Parmesan, garlic powder, smoked paprika, and salt. Toss with a fork until the panko is evenly coated and clumping slightly. Sprinkle the panko mixture evenly over the top of the dip.
5. Bake for 25–30 minutes, until the dip is hot and bubbling at the edges and the panko topping is deep golden brown and crispy. If the topping browns before the dip is bubbling, tent loosely with foil for the last few minutes.
6. Remove from the oven and let cool for 5 minutes before serving — it will be extremely hot. Garnish with sliced fresh jalapeño and fresh cilantro or scallions. Set out alongside tortilla chips, crackers, and any other dippers.