Jalapeno Popper Cheese Dip (Printable Version)

Warm, creamy dip with cheese, jalapenos, and bacon, perfect with chips or veggies at gatherings.

# Ingredients:

01 - 1 (8-ounce) package of cream cheese, softened

02 - 1/2 cup sour cream or Greek yogurt

03 - 1/4 cup mayonnaise

04 - 1/2 teaspoon garlic powder

05 - 16 ounces shredded Mexican cheese blend (4 cups)

06 - 4 fresh jalapeños, seeded and diced or 1/4 cup canned jalapeños

07 - 1/3 cup crumbled bacon (about 6 slices finely chopped)

08 - 2 green onions, sliced

01 - Preheat oven to 375°F (190°C) and coat an 8-inch oven-safe skillet or baking dish with cooking spray.

02 - In a mixing bowl, combine cream cheese, sour cream, mayonnaise, and garlic powder.

03 - Fold in shredded cheese, jalapeños, bacon, and green onions, reserving a small pinch of each for garnish.

04 - Spread the mixture into the prepared baking dish and garnish with reserved ingredients.

05 - Bake uncovered for 25 minutes until the dip is bubbly and golden brown.

06 - Remove from oven and allow the dish to cool for a few minutes. Serve warm with crackers, tortilla chips, bread, or vegetable sticks.

07 - To store, allow the dip to cool and refrigerate it in an airtight container for up to five days.

01 - When scaling the recipe, adjust ingredient quantities proportionately but keep ingredient notes unchanged.

02 - Baked jalapeno popper dip can be frozen in a freezer-safe container for up to 90 days.

03 - Jalapeno popper dip can also be enjoyed cold as a spread on bread or crackers.