Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 5 fresh jalapeños, seeded and finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 6 slices thick-cut bacon, cooked crispy and crumbled

Instructions:

  1. Ensure the cream cheese is softened to room temperature. Finely dice the fresh jalapeños (remove membranes and seeds for a milder dip) and mince the garlic into a paste-like consistency.
  2. In a large mixing bowl, beat the softened cream cheese until smooth.
  3. Fold in the sour cream and mayonnaise until the mixture is a uniform, pale ivory color.
  4. Stir in the minced garlic, smoked paprika, salt, and half of the shredded cheddar and Monterey Jack cheeses.
  5. Gently fold in the diced jalapeños and half of the crumbled bacon.
  6. Transfer the mixture into an 8x8 inch baking dish and smooth the top with a spatula.
  7. Sprinkle the remaining shredded cheese and the rest of the crispy bacon over the surface.
  8. Bake at 350°F (175°C) for 15–20 minutes until the edges are bubbling and the center is set.
  9. Optional: Broil on high for an additional 2–3 minutes until the cheese crust is mahogany-colored and sizzling.