Picnic Dip

• servings: 12 servings
• total time: 10 minutes

Ingredients

1/2 cup (4 oz.) cream cheese, at room temperature

1 (16-oz.) container sour cream, at room temperature

1 1/2 cups shredded sharp Cheddar cheese (about 6 oz.)

3/4 cup pickled diced jalapeño chiles, drained (from 1 [12-oz.] jar), plus more for garnish

1 1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

1 cup chopped cooked bacon, divided

Crudités or potato chips, for serving

Directions

Whisk cream cheese until smooth. Add sour cream; whisk until combined. Fold in Cheddar, pickled jalapeños, garlic powder, cayenne, and 3/4 cup of the bacon.

Transfer to a serving bowl, and garnish evenly with jalapeños and remaining 1/4 cup bacon. Serve cold or at room temperature with crudités or potato chips.