Ingredients
10 slices bacon
1 (8-oz.) block cream cheese, softened
1/3 c. mayonnaise
1/3 c. sour cream
1 tsp. garlic powder
2 jalapeños, minced
1 1/2 c. shredded cheddar
1 1/2 c. shredded Monterey Jack
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat 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.Step 2In a large bowl, stir together 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 cup each of cheddar and Monterey Jack. Season with salt and pepper.Step 3Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining 1/2 cup each of cheddar and Monterey Jack, cooked bacon, and jalapeño. Step 4Bake until dip is golden and bubbly, 15 to 20 minutes. (If desired, broil 3 minutes to get cheese extra-golden.) Serve with tortilla chips or baguette slices.
Step 1In a large bowl, stir together 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 cup each of cheddar and Monterey Jack. Season with salt and pepper.Step 2Transfer mixture into a 1-quart baking dish that will fit in Instant Pot. Cover baking dish with foil.Step 3Place trivet in the bottom of pot and pour in 1 cup water. Fold a large piece of foil (about 18") into thirds to make a long “sling,” and lower it into pot. Place baking dish on trivet, centered on the foil strip. Fold the strips over the top, but not touching the top. Lock lid and set to Pressure Cook on high for 15 minutes. Step 4Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Using the foil strips and pot holders, carefully remove baking dish. Step 5Preheat oven to broil. Sprinkle top of dip with remaining 1/2 cup each of cheddar and Monterey Jack. Broil until cheese is bubbly and golden, about 3 minutes.Step 6Top with remaining cooked bacon and jalapeño and serve warm with tortilla chips or baguette slices.
For an easy upgrade, sprinkle with a crispy panko topping: Simply stir together 1/2 cup panko bread crumbs, 1 tablespoon olive oil, and a pinch of salt and sprinkle on top of the dip before baking. To tame the heat, remove the seeds from the jalapeños, or try pickled jalapeños, or these pickled peppers. Swap out the bacon with your favorite fatty pork like chorizo, diced crispy pork belly, or crispy pancetta! Following a keto diet? As long as you use a sugar-free mayo, this dip is keto-friendly. If it’s too hot outside to fire up the oven, we’ve included instructions below for an Instant Pot version! We love serving this dip with tortilla chips or toasted baguette slices.
