Description
A creamy and spicy dip made with jalapeños and bacon that is perfect for parties or a cozy night in.
Ingredients
Scale
- 8 ounces brick-style cream cheese, softened
- ¾ cup Greek yogurt (0% fat; sour cream may be substituted)
- ¼ cup mayonnaise (light)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (regular paprika may be substituted)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1 ½ cups shredded Monterey Jack cheese (Pepper Jack may be substituted)
- 1 ½ cups shredded cheddar cheese blend
- one 4-ounce can diced jalapeños, drained (hot)
- about 12 pieces bacon, cooked and diced; reserve 3 to 4 tablespoons for topping (turkey bacon recommended)
- about ¾ cup French’s Crispy Jalapeños (or to taste)
- 1 jalapeño pepper, sliced into thin rounds (optional)
- crackers, chips, bread, etc. for serving
Instructions
- Preheat oven to 375F and spray a 9-inch round glass pie plate with cooking spray; set aside.
- In a large bowl, add the cream cheese, Greek yogurt, mayo, cumin, smoked paprika, and black pepper, and stir to combine.
- Add the cheeses, jalapeños, and bacon (reserving about 3 to 4 tablespoons for garnishing), and stir to combine.
- Turn mixture out into the prepared pie plate and smooth with a spatula. If making ahead, cover with plastic wrap and refrigerate for up to 24 hours.
- Evenly sprinkle with French’s Crispy Jalapeños, the reserved bacon, and optionally sprinkle with jalapeño rounds.
- Bake for about 25 to 30 minutes or until edges are bubbling and top is lightly golden brown.
- Serve immediately with crackers, chips, etc. Dip is best warm and fresh.
Notes
- This dip can be made a day in advance and refrigerated.
- Feel free to adjust the level of spiciness by using mild or hot jalapeños.
- Great for parties, game days, or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg