Hungarian Hot Pepper Cheese Dip
6 medium Hungarian Peppers
24 oz Cream cheese, softened
1 cup Shredded mozzarella cheese
1/2 cup Grated Parmesan cheese
3 tbsp Italian seasoned breadcrumbs
2 tbsp Olive oil
1 package Tortilla chips
Preheat oven to 425°F. Wash peppers, remove seeds and chop coarsely.
Mix together softened cream cheese, chopped peppers, shredded mozzarella and grated Parmesan. Spread cream cheese mixture in 8"x8" baking dish. Sprinkle top with Italian bread crumbs and drizzle with olive oil.
Bake for 15 to 20 minutes until hot and bubbly.
Serve warm with tortilla chips.