Some like it hot and for those that do this is one zesty dip! The spicy hot jalapeno contrasts with the cooling cream cheese to create a dip that is perfect to serve as an appetizer.
2 (8-ounce) packages cream cheese, at room temperature
1 cup mayonnaise
8 pieces of bacon, cooked and crumbled
6 jalapeños, de-seeded and minced (if you can't get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
3-4 cloves garlic, minced
1/2 teaspoon cumin
1 1/2 cups shredded sharp or mild Cheddar cheese
1 1/2 cups shredded Pepper Jack or Monterrey Jack cheese
1 cup panko or regular breadcrumbs
1 cup grated Parmesan cheese
4 Tablespoons unsalted butter, melted
- Preheat oven to 375 degrees F. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9x13x2 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 evenly over the cream cheese mixture.
- Bake in the preheated 375 degree F. oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.
Note: The dip tastes similar to those cream cheese-stuffed jalapenos that are often called jalapeno poppers. The dip version saves you time because you don't have to mess with stuffing all of the jalapenos. Instead, the ingredients are mixed together and heated through. Some like it hot and for those that do this is one zesty dip! The spicy hot jalapeno contrasts with the cooling cream cheese to create a dip that is perfect to serve as an appetizer.