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2 Tbsp. panko bread crumbs
1/4 cup Kraft 100% Parmesan Shredded Cheese, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup Kraft Mayo Real Mayonnaise
1 cup Cracker Barrel Shredded Tex Mex Cheese
1 can (127 mL) chopped green chilies, undrained
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How do I make it ?
Heat oven to 350ºF.
Combine bread crumbs and 1 Tbsp. Parmesan.
Mix remaining Parmesan with remaining ingredients in shallow ovenproof dish until blended; top with crumb mixture.
Bake 15 min. or until top is golden brown, and dip is hot and bubbly around edge.
Kraft Kitchen Tips!
Substitute 1 chopped fresh or canned jalapeño pepper for the canned chiles.
Serve with tortilla chips.
Dip can be prepared ahead of time. Mix cream cheese mixture in ovenproof dish as directed. Do not top with crumb topping. Place crumb mixture in airtight container. Refrigerate both up to 24 hours. When ready to serve, top cream cheese mixture with crumb mixture, then bake in 350ºF oven 20 min. or until top is golden brown, and dip is hot and bubbly around edge.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4 g
Cholesterol 25 mg
Sodium 150 mg
Carbohydrate 1 g
Fibre 0 g
Sugars 0 g
Protein 3 g
20 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.