Chips and dip have become a trademark for social gatherings. Without them, you might as well be hosting a study group at the library. From salsa to heavy cream, dips come in all colors, consistencies, and character. This dip not only has the spicy flavor from the jalapeño, but also the crunch from pieces of bacon. It’s creamy, cheesy, spicy, and just absolutely mouth-watering. Topped with a buttery, breadcrumb crust, this dip is perfect for any occasion. And if you don’t have an occasion, then celebrate not having one! Anything to enjoy this delicious dip. So fire up your oven, put on your apron, and get ready to enjoy!
• 16 ounces cream cheese, at room temperature
• 1 cup mayonnaise
• 8 pieces of bacon, cooked and chopped up
• 6 jalapeños, minced (or 4 oz. can diced jalapeño peppers, drained)
• 2 cloves garlic, minced
• ½ teaspoon cumin
• 1½ cups shredded cheddar cheese
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan cheese
• 4 tablespoons unsalted butter, melted
Preheat oven to 375°. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.
Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling.
Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.