4jalapeño peppers, diced(more for garnish if desired)
2clovesgarlic, minced
8ouncescream cheese, softened(one block)
⅓cupchopped green onions
⅓cupmayonnaise
⅓cupsour cream
1teaspoonWorcestershire sauce
1 ½cups(6 oz.) shredded cheddar cheese
Topping:
½cuppanko bread crumbs
¼cupshredded Parmesan cheese
1tablespoonbutter
Instructions
Preheat oven to 350ºF. Prepare an 8x8 inch baking dish or medium size oven safe skillet by spraying lightly with nonstick cooking spray.
In a large skillet, cook bacon over medium heat until crispy. Place bacon on a paper towel lined plate and remove all but 1 tablespoon of grease from skillet.
Return pan to medium heat and add chopped jalapeños. Cook until softened, about 5 minutes. Add garlic and cook for about 1 minute or until fragrant. Remove from heat.
In a large bowl, stir together cream cheese, green onion, mayonnaise, sour cream, Worcestershire sauce, cheddar cheese, jalapeño and garlic mixture, and crumbled bacon. Spread in prepared dish.
In a small bowl, melt butter. Toss bread crumbs and Parmesan with melted butter until coated.
Sprinkle topping on cream cheese mixture. If desired, top with sliced jalapeños.
Bake until dip is golden brown and heated through, about 20 minutes. If desired, broil for 1-2 minutes (watch closely!!) for a more golden brown top.
Serve with tortilla chips, crackers, or veggies.
Video
Notes
Omit the bacon for a vegetarian dip. Use olive oil to sauté the peppers and garlic.
Make this dip with sausage instead of bacon. Brown a 16 oz. roll of pork or turkey sausage, spicy if you like.
For a keto friendly and gluten free dip, omit the bread crumb topping and serve with celery sticks, cucumber slices, and bell pepper strips instead of crackers.