Ingredients

The following ingredients have 4 Servings
  • 5 slices bacon (, diced)
  • 8 ounces cream cheese (, softened)
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded parmesan cheese (, divided)
  • 4 ounce can diced jalapeños (, well drained)
  • 4 ounce can diced green chiles (, well drained)
  • 1/2 cup Panko breadcrumbs
  • 4 tablespoons butter (, melted)
  • 1 tablespoon minced fresh chives
  • crostini, crackers, or miniature sweet peppers (halved and seeded) (, for serving)

Instruction

  • Preheat oven to 400 degrees F. Coat a 10-inch cast iron skillet with nonstick spray.
  • In a medium nonstick skillet, cook bacon over medium-high heat until browned and crispy. With a slotted spoon, transfer to a paper-towel lined plate to drain.
  • In a medium bowl, beat the cream cheese and sour cream together with an electric mixer until smooth.
  • Stir in the cheddar cheese, 3/4 cup of the Parmesan, the diced jalapeños, green chiles, and the cooked bacon. Mix until thoroughly combined.
  • In a separate medium bowl, mix together the bread crumbs, melted butter, the remaining Parmesan cheese, and the chives.
  • Spoon the cream cheese mixture into the prepared cast iron skillet and spread evenly.
  • Evenly sprinkle the bread crumb mixture over the top.
  • Bake for about 20 minutes, or until the dip is bubbling around the edges and the bread crumbs are golden brown.
  • Serve with bread, crackers, or miniature sweet peppers (halved and seeded) and enjoy!