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