Jalapeño Cheeser Dip

A creamy, savory Tex-Mex inspired dip featuring sharp cheddar, Monterey Jack, and fresh jalapeños, topped with a crunchy panko and bacon crust.

Ingredients

• 8 oz (225g) Cream Cheese, softened
• 1 cup Sour Cream
• 1 cup Mayonnaise
• 2 cups Sharp Cheddar Cheese, freshly shredded
• 1 cup Monterey Jack Cheese, freshly shredded
• 4-5 fresh Jalapeño Peppers, diced
• 6 slices Bacon, cooked until crispy and crumbled
• 2 cloves Garlic, minced
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• Salt and Black Pepper, to taste
• ½ cup Panko Breadcrumbs
• 2 tbsp Unsalted Butter, melted
• ¼ cup Shredded Cheddar Cheese
• 1 fresh Jalapeño, thinly sliced into rounds

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 1.5-quart baking dish or 9-inch cast-iron skillet.
2. In a large mixing bowl, beat the softened cream cheese, sour cream, and mayonnaise together using a hand mixer on medium speed until completely smooth and fluffy.
3. Add the minced garlic, garlic powder, onion powder, salt, and black pepper to the mixture and stir well.
4. Fold in 2 cups of shredded sharp cheddar cheese, 1 cup of Monterey Jack cheese, the diced jalapeños, and half of the crumbled bacon. Reserve the remaining bacon for the topping.
5. Spread the creamy jalapeño mixture evenly into the prepared baking dish, smoothing out the top with a spatula.
6. In a small bowl, toss the panko breadcrumbs with the melted butter until evenly coated.
7. Sprinkle the buttered breadcrumbs, the remaining ¼ cup of shredded cheddar cheese, and the remaining crumbled bacon evenly over the top of the dip. Arrange the thinly sliced jalapeño rounds decoratively across the surface.
8. Bake for 20 to 25 minutes, or until the edges are bubbling vigorously and the topping is golden brown and crispy. Optionally, broil for the final 1 to 2 minutes for an extra-golden crust.
9. Remove from the oven and let rest for 5 minutes before serving.

Notes

Remove jalapeño seeds and ribs for mild heat or keep them for extra spice. Shredding your own cheese prevents anti-caking agents from interfering with the melt. The dip can be assembled a day in advance and refrigerated; add 5-7 minutes to baking time if starting from cold. Serve with tortilla chips, baguette slices, pretzel crisps, or vegetable crudités.