Description
A spicy, creamy dip packed with bacon, cheese, and jalapeños, perfect for celebrating Cinco de Mayo.
Ingredients
Scale
- 16 oz cream cheese, room temperature
- 1 c mayonnaise
- 8 pieces of bacon, cooked and chopped up
- 6 jalapeños, seeded and minced (or a 4 oz can diced jalapeños, drained)
- 2 cloves of garlic, minced
- 1/2 t cumin
- 1 1/2 c cheddar cheese, shredded
- 1 c panko breadcrumbs
- 1 c grated Parmesan cheese
- 4 T unsalted butter, melted
- 1/2 t salt
- 1/4 t black pepper
- 2 tbsp chopped fresh cilantro (optional)
- 1 tbsp lime juice (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the softened cream cheese and mayonnaise until smooth.
- Stir in the shredded cheddar, Parmesan, cumin, salt, and pepper.
- Fold in the chopped bacon, minced jalapeños, and minced garlic.
- Transfer the mixture to a greased 9‑inch baking dish.
- Mix panko breadcrumbs with 2 tablespoons of melted butter and sprinkle evenly over the top.
- Bake for 20‑25 minutes, or until the dip is hot and the topping is golden brown.
- Remove from the oven, drizzle with lime juice and garnish with chopped cilantro if desired.
- Serve warm with tortilla chips or crusty bread.
Notes
For a milder dip, use fewer jalapeños or substitute with roasted red peppers. Prepare up to 2 hours ahead and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Cheesy Jalapeño Dip, Cinco de Mayo, Bacon, Cream Cheese