Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp garlic powder
  • 150g fresh jalapeños, deseeded and finely diced
  • 40g pickled jalapeños, chopped
  • 2 cups sharp yellow cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh cilantro, finely chopped

Instructions:

  1. Preheat oven to 375°F. Whip cream cheese, sour cream, mayo, and garlic powder until smooth.
  2. Fold in fresh and pickled jalapeños.
  3. Stir in 1.5 cups cheddar cheese and all of the Monterey Jack cheese. Transfer mixture to a 9x13 inch baking dish, smoothing the top.
  4. Combine panko, melted butter, and Parmesan. Sprinkle remaining cheddar over dip, then top with panko mixture.
  5. Bake for 20 minutes until golden brown. Rest for 5 minutes, then garnish with cilantro and serve.