Ingredients

The following ingredients have 4 Servings
  • 11-14 strips bacon cooked, cooled, and crumbled (divided (about 1 cup of bacon crumbles) (75g))
  • 16 oz cream cheese -- softened ((454g))
  • ½ cup sour cream ((125g))
  • ½ cup mayo ((I used olive oil mayo to cut a few calories) (125g))
  • 3-5 large jalapenos, cut, de-seeded, and finely chopped ((about one cup chopped jalapenos) (120g))
  • 1 teaspoon garlic powder
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 ½ cups mozzarella cheese ((170g))
  • 1 ½ cups Monterrey jack cheese ((170g))
  • ½ cup plain panko ((35g))
  • ¼ cup grated Parmesan cheese ((30g))
  • 2 Tablespoons salted butter (melted, (28g))
  • 3 crumbled strips of bacon
  • 1 teaspoon dried parsley

Instruction

  • Cook 11-14 strips bacon.  Allow to cool and set aside three strips for topping.  Crumble remaining bacon (should be about 1 cup, though a little less or a little more is fine).
  • Preheat oven to 350F.
  • In a separate, large bowl, combine softened cream cheese, sour cream, and mayo, stir well.
  •  Add jalapenos, crumbled bacon, garlic powder, salt, pepper, and stir.  Stir in cheeses.
  • Spread evenly into a 10" cast iron skillet (an 8x8 or 9x9 baking pan could also be used) and set aside..
  • For the topping, toss together panko and melted butter in a separate bowl.  Stir in parmesan cheese and dried parsley.  Sprinkle evenly over the top of the dip.
  • Bake on 350F (177C) for 20-25 minutes, until topping is slightly browned and mixture is hot.  Serve warm, top with additional fresh sliced jalapenos, if desired.