This addictive dip is simple to make and will earn you rave reviews. Just like your favourite bar snack, but only takes minutes to make! Serve with chips and fresh veggie sticks.
Course: Appetizer, Dips and Spreads
Cuisine: BBQ, Vegetarian
Author: Trish | The In Fine Balance Food Blog
2blocks light cream cheesesoftened
1cupshredded cheddar cheeseI used tex mex blend
1 - 4oz.can of diced green chillies
2green onionsthinly sliced
1cupcornflake crumbsor panko crumbs or unseasoned breadcrumbs
1green onoinsthinly sliced
Preheat oven to 350.
Cream together cream cheese, mayo, 1 cup of shredded cheddar cheese, chillies, diced pickled jalapenos, horseradish (if using) and 2 thinly sliced green onions. Pour into 1.6 quart or larger casserole dish.
In a small bowl, mix together cornflake crumbs, olive oil and ½ cup of shredded cheese. Spread mixture evenly over top of cheese in the casserole dish. Bake at 350 until golden brown and bubbly, about 30 minutes. Serve with pita chips, veggies and tortilla chips.
Nutritional informtion is approximate and does not include chips or crudities.I used cornflake crumbs for this recipe, you can substitute panko crumbs or unseasoned bread crumbs if you can't find cornflake crumbs.Cornflake crumbs are often not gluten-free as they often contain barley malt syrup. But this recipe can easly be adapted to gluten-free if you are careful and use your favourite gluten-free bread crumb. Some panko crumbs are gluten-free.