Recipe originally appearing on the nomlicious Brown Eyed Baker.
16 oz. cream cheese, at room temperature
1 cup mayonnaise
8 pieces bacon, cooked and chopped up
6 jalapeños, minced (or use a 4 oz. can of jalapenos, diced)
2 cloves garlic, minced
1/2 tsp cumin
1 1/2 cups shredded cheddar cheese
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 tbs unsalted butter, melted
Begin by preheating your oven to 375 degrees Fahrenheit.
Combine the cream cheese, mayo, bacon, jalapeños, garlic, cumin, and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or a 9×13 baking dish.
Combine the panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle on top of the cream cheese mixture.
Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the dip is bubbly. Let it rest for 5 minutes before serving. Serve with tortilla chips, crackers, veggies, etc.
One bit of this dip elicited an “Oh my God, is is this good!” from my husband. I’d say it’s a keeper! It’s cheesy, with a slight kick from the jalapeños. Perfect for tailgating or football parties!