Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 1 cup (240ml) mayonnaise
  • 1 cup (100g) shredded sharp cheddar cheese
  • ½ cup (50g) shredded Monterey Jack cheese
  • 1/2 cup (120ml) sour cream
  • 4 ounces (115g) pickled jalapeños, finely diced
  • 2 tablespoons (30ml) jalapeño juice (optional)
  • 6 slices bacon, cooked until crispy and crumbled
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (30ml) melted butter

Instructions:

  1. Cook bacon until crispy. Crumble and set aside.
  2. In a large bowl, beat cream cheese and mayonnaise until smooth.
  3. Stir in cheddar cheese, Monterey Jack cheese, and sour cream until well combined.
  4. Fold in diced jalapeños and jalapeño juice (if using).
  5. Stir in the crumbled bacon (reserve some for topping if desired).
  6. Spread the mixture evenly into the prepared baking dish.
  7. Combine panko breadcrumbs and melted butter in a small bowl.
  8. Sprinkle the breadcrumb mixture evenly over the dip. Top with reserved bacon crumbles, if desired.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  10. Let cool slightly before serving.