Ingredients
Scale
- 2 blocks (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 4–6 fresh jalapenos, seeded and diced
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 6 slices bacon, cooked and crumbled
- 1/2 teaspoon garlic powder
- 1/2 cup Panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar-sized baking dish with non-stick spray or a little bit of butter to ensure the dip doesn’t stick.
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and garlic powder. Use a hand mixer or a sturdy spatula to blend the ingredients together until the mixture is smooth and free of large lumps.
- Fold in the diced jalapenos, half of the crumbled bacon, the shredded cheddar cheese, and the Monterey Jack cheese. Stir until everything is evenly distributed throughout the cream cheese mixture. Spread this mixture evenly into your prepared baking dish.
- In a small bowl, mix the Panko breadcrumbs with the melted butter and the remaining crumbled bacon. Sprinkle this mixture evenly over the top of the dip. This will create a delicious, golden-brown crust as it bakes.
- Place the dish in the oven and bake for 20 to 25 minutes. You will know it is ready when the cheese is bubbly around the edges and the breadcrumb topping has turned a beautiful golden brown. Remove from the oven and let it sit for 5 minutes before serving.
- Cook Time: 40 minutes
- Diet: Low-Carb