Jalapeno Popper Dip

Dip:

• 8 oz cream cheese (softened)

• 2 C Sour cream

• 4 ounces diced jalapeños (1 can, drained)

• 4oz canned green chiles (drained)

• 1 teaspoon garlic powder

• Salt

• 1 tbsp parsley

• 1 tbsp salt

• 2 C shredded cheddar cheese

• 1 C shredded Parmesan cheese (1/2 C for sour cream mixture, 1/2 C for topping)

Topping:

• 1 C Panko bread crumbs

• 1/2 stick melted butter

• 1/2 C shredded Parmesan cheese (reserved from above)

Layer cream cheese on bottom of pan. Mix herbs and green chile into sour cream and spread atop cream cheese. Sprinkle with cheddar and parmesan. Top with panko mixture. Bake at 350 degrees for 15-20 minutes!