I’ve been wanting to make this dip for months and finally got around to it…AND I wish I wouldn’t have waited so long. It was so good and much easier than making jalapeno poppers. I think it might be my new dish to take for pot luck dinners! The heat of the dip will definitely depend on the jalapenos; I used 6 and it wasn’t crazy hot.
16 oz fat-free cream cheese, room temperature
1 cup light mayo
8 pieces of bacon, cooked and chopped
6 jalapenos, diced
2 garlic cloves, minced
1/2 tsp cumin
1 1/2 cups shredded cheddar cheese
Topping
1 cup panko breadcrumbs
1 cup parmesan cheese
4 Tbsp unsalted butter, melted
Preheat oven to 375 degrees. In a medium bowl, mix together all ingredients (except for the topping ingredients). Pour the mixture into a greased 9×13 baking dish. I used a 2 quart dish and it worked fine, just a thicker dip.
In a separate bowl, combine the topping ingredients with a fork.. Sprinkle over the cream cheese mixture.
Bake for 25 to 30 minutes or until top is golden brown. Let rest 5 minutes before serving. Serve with crackers, chips and vegetables.
Source: Brown Eyed Baker
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