Jalapeño Popper Dip

Ingredients

10 slices bacon

1 (8-oz.) block cream cheese, softened

1/3 cup mayonnaise

1/3 cup sour cream

1 tsp. garlic powder

2  jalapeños, seeds removed if desired

1 clove garlic

1 1/2 cups shredded cheddar

1 1/2 cups shredded Monterey Jack

Kosher salt

Freshly ground black pepper

Panko crumbs

Parmesan

Directions

Preheat oven to 350º. In a large nonstick skillet over medium heat, cook bacon in batches until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop. Roast jalapeños and garlic with olive oil, then dice.

In a large bowl, mix cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 c. cheddar and 1 c. Monterey Jack; season with salt and pepper.

Transfer to a small ovenproof skillet or baking dish. Sprinkle with remaining 1/2 cup c. cheddar and ½ c. Monterey Jack and reserved bacon and jalapeños.

Top with panko crumbs and parm

Bake dip until golden and bubbly, 15 to 20 minutes. (If desired, broil 3 minutes to get cheese extra-golden.)