Jalapeño Cream Cheese Dip
This jalapeño cream cheese dip takes all of the flavors of classic bacon wrapped jalapenos and combines it all into one easy to eat dip.
Ingredients
- 8 oz. package cream cheese , softened
- 1/3 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 2 jalapenos , seeded and diced
- 2 slices cooked bacon , crumbled
- 1/4 cup parmesan cheese , divided
- 1/4 cup panko breadcrumbs
Instructions
- Preheat oven to 350 degrees F. Spray a small baking dish well with cooking spray and set aside.
- In a large bowl using a handheld mixer or stand mixer with the paddle attachment, blend the cream cheese and mayo together until smooth and creamy.
- Add in the cheddar cheese, diced jalapeno, crumbled bacon, and half of the parmesan cheese and mix until fully combined. Pour mixture into prepared baking dish.
- In a small bowl, mix together the panko breadcrumbs and the other half of the parmesan cheese.
- Sprinkle panko mixture evenly over the dip.
- Bake for 15 minutes or until heated all of the way through. To get the panko topping crispier, you can broil it for the last minute. Just be sure to keep a close eye on it, so it does not burn.
- Remove from oven and serve with tortilla chips.
Notes
If you prefer a spicier dip: you can use more jalapenos or leave the membrane on the jalapenos. If you want it to be less spicy, be sure to remove the membrane as well.
If doubling this recipe: bake for 20-25 minutes or until heated all of the way through.
Storage instructions: Leftovers can be refrigerated and reheated for up to five days.
Adapted from Taste of Home.