Ingredients
Scale
- 16 oz cream cheese, softened to room temperature
- 1 cup sour cream
- 1/2 cup mayonnaise
- 6 fresh jalapenos, deseeded and finely diced
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 8 slices bacon, cooked and crumbled
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish or a medium-sized oven-safe skillet with non-stick spray or a little bit of butter.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a sturdy spatula to blend them until the mixture is smooth and free of large lumps. Stir in the garlic powder, salt, and pepper.
- Fold in the diced jalapenos, crumbled bacon, and 1.5 cups of the cheddar cheese along with all of the Monterey Jack cheese. Ensure the ingredients are evenly distributed throughout the creamy base.
- Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. In a small bowl, toss the panko breadcrumbs with the melted butter and sprinkle them over the cheese layer.
- Place the dish in the oven and bake for 20 to 25 minutes. The dip should be bubbling around the edges and the panko topping should be a beautiful golden brown. Remove from the oven and let it sit for 5 minutes before serving. Garnish with sliced green onions.
- Cook Time: 40 minutes
- Diet: Keto, Low-Carb