Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 4-6 jalapeño peppers, diced (remove seeds for less heat)
- 4 oz cooked bacon, crumbled
- 2 green onions, sliced
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional for smoky flavor)
- Salt and pepper to taste
Instructions
- Mix the Base: In a large bowl, combine the cream cheese, mayonnaise, and garlic powder. Beat until smooth and creamy.
- Add Cheese and Jalapeños: Stir in the shredded cheddar, Parmesan, diced jalapeños, and sliced green onions. Mix well.
- Incorporate Bacon and Seasonings: Add crumbled bacon, smoked paprika (if using), salt, and pepper. Mix thoroughly.
- Bake or Serve Cold: Transfer to a baking dish and bake at 375°F (190°C) for 20-25 minutes until bubbly for a hot dip. Alternatively, serve chilled with chips, bread, or vegetables.
Notes
- For a milder dip, remove the seeds from jalapeños.
- Prepare the dip a day ahead, refrigerate, and bake just before serving.
- Reheat leftovers in the oven at 350°F (175°C) for about 10 minutes.
- Freeze in an airtight container for longer storage, but note that texture may change.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 cup (60 g)
- Calories: 190 kcal Kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 40 mg