Prep Time
10
Cook Time
20-30
Ingredients
5 Medium Jalapenos, de-seeded and diced (add some seeds for spicier dip)
2 bricks cream cheese (16oz), softened
8 oz Sour cream
1 tsp onion powder
1 tsp garlic powder
1/2 cup cooked bacon bits/ 6 slices cooked/crumbled
2 cups mexican four cheese blend (can use cheddar)
1/2 tsp cumin (optional if not a fan)
1/4 cup green onions sliced (optional)
Topping: 1/2 cup panko Italian bread crumbs, 2 tbsp. butter, 1/4 parmesan cheese grated
Directions
Mix cream cheese, sour cream, and spices. Use a hand mixer for even mix and speed.
Add all other ingredients. (I've used hand mixer throughout)
Spread mixture in a shallow casserole dish, 10cast iron pan, or shallow foil pan
Topping: Melt butter in microwave. About a minute if straight out of fridge. Keep an eye on it.
Mix melted butter with bread crumbs and parmesan cheese.
Spinkle evenly over dip mixture.
Bake 350 F until panko golden brown.
Serve with tortilla chips, crackers, veggies. Good on top of chicken.
Variations
Split dip into smaller portions or in ramekins for individual use. Just cut baking time back and keep close eye on it.
Prepare dip in advance without baking. Refrigerate and bake prior too serving. May need to cover in foil and bake longer. Remove foil last few mins/ broil to brown crumbs.