11-14strips(75g)bacon cooked, cooled, and crumbleddivided (about 1 cup of bacon crumbles)
16oz(454g)cream cheese -- softened
½cup(125g)sour cream
½cup(125g)mayo(I used olive oil mayo to cut a few calories)
3-5(120g)large jalapenos, cut, de-seeded, and finely chopped(about one cup chopped jalapenos)
1teaspoongarlic powder
¼teaspoonpepper
¼teaspoonsalt
1 ½cups(170g)mozzarella cheese
1 ½cups(170g)Monterrey jack cheese
Topping:
½cup(35g)plain panko
¼cup(30g)grated Parmesan cheese
2Tablespoons(28g)salted buttermelted
3crumbled strips of bacon
1teaspoondried parsley
Instructions
Cook 11-14 strips bacon. Allow to cool and set aside three strips for topping. Crumble remaining bacon (should be about 1 cup, though a little less or a little more is fine).
11-14 strips bacon cooked, cooled, and crumbled
Preheat oven to 350F.
In a separate, large bowl, combine softened cream cheese, sour cream, and mayo, stir well.
16 oz cream cheese -- softened, ½ cup sour cream, ½ cup mayo
Add jalapenos, crumbled bacon, garlic powder, salt, pepper, and stir. Stir in cheeses.
3-5 large jalapenos, cut, de-seeded, and finely chopped, 1 teaspoon garlic powder, ¼ teaspoon pepper, ¼ teaspoon salt, 1 ½ cups mozzarella cheese, 1 ½ cups Monterrey jack cheese
Spread evenly into a 10" cast iron skillet (an 8x8 or 9x9 baking pan could also be used) and set aside..
For the topping, toss together panko and melted butter in a separate bowl. Stir in parmesan cheese and dried parsley. Sprinkle evenly over the top of the dip.
½ cup plain panko, ¼ cup grated Parmesan cheese, 2 Tablespoons salted butter, 1 teaspoon dried parsley, 3 crumbled strips of bacon
Bake on 350F (177C) for 20-25 minutes, until topping is slightly browned and mixture is hot. Serve warm, top with additional fresh sliced jalapenos, if desired.