Ingredients
Scale
For the Dip:
- 16 oz cream cheese (2 packages), softened
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese (or pepper jack for extra spice)
- 3-5 fresh jalapeños, seeded and finely diced
- 8-10 slices bacon, cooked crispy and crumbled
- 2-3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon cumin
For the Topping:
- ½ cup panko breadcrumbs or regular breadcrumbs
- 2 tablespoons butter, melted
- ¼ cup shredded cheddar cheese
- 2 tablespoons crumbled bacon
For Serving:
- Tortilla chips, crackers, sliced baguette, or vegetables
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or 2-3 quart casserole dish with cooking spray or butter.
- Prepare Jalapeños and Bacon: Wearing gloves if desired (jalapeño oils can irritate skin), cut jalapeños in half lengthwise, remove seeds and membranes, and finely dice. Cook bacon until crispy, drain on paper towels, and crumble. Reserve some bacon for topping.
- Mix Dip Base: In a large bowl, combine softened cream cheese, sour cream, 1 cup cheddar cheese, 1 cup Monterey Jack cheese, diced jalapeños, most of the crumbled bacon (reserve some for topping), minced garlic, salt, pepper, and cumin if using. Stir until well combined and relatively smooth. The mixture will be thick.
- Transfer to Baking Dish: Spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Prepare Topping: In a small bowl, mix panko breadcrumbs with melted butter until crumbs are coated. Add ¼ cup cheddar cheese and reserved bacon crumbles. Mix to combine.
- Add Topping: Sprinkle the breadcrumb mixture evenly over the dip, covering the entire surface.
- Bake: Bake for 20-25 minutes, until the dip is hot throughout, bubbling around the edges, and the topping is golden brown. If topping browns too quickly, tent loosely with foil.
- Serve: Remove from oven and let cool for 5 minutes (it will be very hot). Serve warm with tortilla chips, crackers, bread, or vegetable sticks.
Notes
- Adjust jalapeño quantity based on heat preference—start with less if unsure.
- Removing seeds and membranes significantly reduces heat while keeping flavor.
- Room temperature cream cheese is essential for smooth mixing.
- Can assemble up to 24 hours ahead; refrigerate covered, then bake when ready.
- For keto/low-carb, skip breadcrumb topping or use crushed pork rinds.
- Dip is best served hot and fresh but can be reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: About ½ cup
- Calories: 315
- Sugar: 2g
- Sodium: 485mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 75mg