A creamy and spicy dip perfect for parties or gatherings.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect texture.
In a mixing bowl, combine the softened cream cheese and sour cream until smooth.
Use a hand mixer for a quicker and smoother blend.
Stir in the diced jalapeños, green chilies, and shredded cheddar cheese.
Adjust the amount of jalapeños based on your spice preference.
Transfer the mixture to a baking dish, spreading it evenly.
Use a spatula to smooth the top for even baking.
In a small bowl, mix the panko breadcrumbs, grated parmesan cheese, and smoked paprika.
For extra crunch, toast the breadcrumbs lightly before mixing.
Sprinkle the breadcrumb mixture evenly over the dip.
Ensure the topping covers the dip completely for a crispy crust.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the dip is bubbling.
Place the dish on a baking sheet to catch any drips.
Serve warm with tortilla chips or fresh vegetable sticks.
Garnish with chopped fresh cilantro for a burst of color and flavor.
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