So I found this recipe on pinterest and had to try it…
2 8 oz packages cream cheese (I used 1/3 less fat), at room temperature
1/2 cup mayonnaise
1/2 cup roasted red bell peppers, chopped
6 jalapeno peppers, seeded, ribbed and finely diced
2 cloves garlic, minced
2 T cilantro, finely chopped
2 T lime juice
1 1/2 cups Mexican blend shredded cheese
1 tsp Ancho chili powder
1 tsp ground cumin
1 cup panko bread crumbs
jalapenos, garlic, cilantro, lime juice, 1/2 cup shredded cheese,
and half of the chili powder and cumin. Mix well to combine to a uniform mixture. Spread dip into a baking pan,
smoothing into an even layer.
Top with remaining shredded cheese,
cover with bread crumbs
and sprinkle with remaining chili powder and cumin.
Bake approximately 30 minutes until cheese is hot and bubbly and the breadcrumbs are golden brown. Serve warm or at room temperature with tortilla chips.
Make this dip, You will NOT be disappointed!