Description
Achieve ultimate creaminess by blending the cream cheese, mayo, and garlic base before folding in fresh, fiery diced jalapeños and Monterey Jack. Baked until bubbling at 375°F.
Ingredients
- Cream cheese, softened (1 block, 8 ounces)
- Mayonnaise (1/2 cup)
- Shredded Monterey Jack cheese (2 cups, divided)
- Fresh jalapeños, seeded and finely diced (4 large)
- Garlic powder (1 teaspoon)
- Turkey Bacon, cooked crisp and crumbled (6 slices)
- Salt and black pepper (to taste)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a small 1-quart baking dish or an 8×8 inch square dish with cooking spray.
- Step 2: In a large mixing bowl, combine the softened cream cheese, mayonnaise, garlic powder, salt, and pepper. Use an electric mixer or sturdy spatula to beat until the mixture is smooth and well combined.
- Step 3: Fold in the diced fresh jalapeños, half of the cooked beef bacon crumbles, and 1 1/2 cups of the shredded Monterey Jack cheese. Mix gently until all ingredients are evenly distributed.
- Step 4: Transfer the dip mixture into the prepared baking dish and spread it out evenly. Top the mixture with the remaining 1/2 cup of shredded Monterey Jack cheese and the remaining beef bacon crumbles.
- Step 5: Bake for 20 to 25 minutes, or until the dip is hot, bubbly around the edges, and the cheese topping is melted and lightly golden brown. Allow the dip to rest for 5 minutes before serving with tortilla chips, crackers, or vegetables.
Notes
- Store leftovers tightly covered in the refrigerator for up to 4 days; avoid freezing, as the texture of the cream cheese base will become grainy when thawed.
- To reheat, return the dip to a 300°F oven, covered loosely with foil, for 10 to 15 minutes, which prevents the crispy cheese topping from scorching while warming the center.
- For an impressive presentation, serve this rich dip with toasted baguette slices or crunchy celery sticks to contrast the creamy texture.
- If you prefer a milder dip, soak the seeded and diced fresh jalapeños in cold water for 10 minutes before mixing; this helps leach out some capsaicin without sacrificing the essential fresh pepper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/3 cup (approx. 75g)
- Calories: 215
- Sodium: 183mg
- Fat: 19.6g
- Saturated Fat: 12.0g
- Trans Fat: 0.3g
- Protein: 1.4g