Cheesy Jalapeno Bacon Dip (Print-Friendly Version)
Creamy, cheesy dip loaded with jalapenos, bacon, and green onions, baked until golden and served warm.
# What You’ll Need to Make This:
→ Dairy and Base
01 -
226 g cream cheese, softened
02 -
120 g sour cream or Greek yogurt
03 -
60 g mayonnaise
04 -
2 g garlic powder
05 -
450 g shredded Mexican cheese blend
→ Vegetables and Garnish
06 -
4 fresh jalapeños, seeded and diced (or 60 g canned jalapeños)
07 -
2 green onions, sliced
→ Meat
08 -
33 g finely chopped cooked bacon (approximately 6 slices)
# How to Prepare:
01 -
Preheat the oven to 190°C and coat an 8-inch oven-safe skillet or baking dish with cooking spray.
02 -
In a mixing bowl, blend the cream cheese, sour cream or Greek yogurt, mayonnaise, and garlic powder until smooth using an electric hand mixer or stirring utensil.
03 -
Gently fold in the shredded cheese, diced jalapeños, chopped bacon, and sliced green onions, reserving a small amount of each component for garnish.
04 -
Evenly spread the prepared mixture into the baking dish and sprinkle the reserved garnishes on top.
05 -
Place the dish in the preheated oven and bake uncovered for 25 minutes, or until the surface is bubbly and golden brown.
06 -
Remove from the oven and allow to cool for several minutes before serving. Serve warm with tortilla chips, sliced bread, crackers, or vegetable sticks.
07 -
After cooling, store leftovers in an airtight container in the refrigerator for up to five days.
# Extra Tips:
01 -
For advance preparation, freeze cooled baked dip in a sealed, freezer-safe container for up to 90 days. Thaw in the refrigerator overnight and reheat before serving, or use cold as a spread.