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Jalapeno bacon and cream cheese dip
Jalapeno bacon and cream cheese dip

Recipe presented by Émilie Gaillet

Jalapeno bacon and cream cheese dip

Preparation 25 min
Cooking time 35 min
Servings 8


  • 1 pack (375 g) of bacon, cooked and finely chopped
  • 1 block (245 g) of cream cheese
  • 125 ml (1/2 cup) sour cream
  • 125 ml (1/2 cup) mayonnaise
  • 4 jalapenos, seeded and finely chopped
  • 5 ml (1 tsp) garlic powder
  • 1 ml (1/4 tsp) smoked paprika
  • Ground pepper, to taste
  • 375 ml (1 1/2 cup) grated mozzarella
  • 180 ml (3/4 cup) grated cheddar
  • 180 ml (3/4 cup) grated Monterey Jack cheese


  1. Preheat the oven to 400 °F (200 °C).
  2. Lay the bacon strips on a baking sheet covered in parchment paper.
  3. Cook for 15 minutes.
  4. Transfer the bacon to a plate lined with paper towel to drain.
  5. Chop the bacon finely.
  6. Lower the oven to 350 °F (180 °C).
  7. Using a stand mixer or food processor bowl, add the cream cheese, sour cream and mayonnaise.
  8. Beat until the texture is smooth and creamy.
  9. Add the jalapenos, bacon, garlic powder, smoked paprika and pepper.
  10. Add the grated cheeses with a spatula.
  11. Spread the mixture evenly into an oven-safe dish.
  12. At this stage, you could refrigerate the mixture to bake it later.
  13. In a small bowl, combine the panko, melted butter and parmesan.
  14. Sprinkle over the dip.
  15. Bake for 15 to 20 minutes or until the top is golden brown.
  16. Serve warm with crackers, fresh bread or crudités.
Availability in stores