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Hot Parmesan Green Chile Popper Dip

Hot Parmesan Green Chile Popper Dip recipe
photo by:kraft
Hot green chile popper dip gets a topping of Parmesan and crunchy panko bread crumbs. It delivers a pop of flavor in every bite.
10 min
25 min
20 servings, 2 Tbsp. each

What You Need

Tbsp.  panko bread crumbs
cup  KRAFT Shredded Parmesan Cheese, divided
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  KRAFT Real Mayo Mayonnaise
cup  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
can  (4 oz.) chopped green chiles, undrained

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 Kitchens Tips

Prepare using PHILADELPHIA Neufchatel Cheese, KRAFT Light Mayo Reduced Fat Mayonnaise and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Serving Suggestion
Serve with tortilla chips.
Make Ahead
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.
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