Ingredients
- Cream cheese: 16 ounces (2 blocks), softened
- Jalapeños: 3 large, fresh
- Shredded Monterey Jack cheese: 1 cup
- Thick-cut beef bacon: 4 slices, cooked and crumbled
- Sour cream: 1/4 cup
- Chili powder: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Green onions: 2 tablespoons, finely chopped
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Roast the jalapeños by placing them directly under the broiler or on a hot grill until the skins are blackened and blistered (about 5-7 minutes). Once cool enough to handle, peel the skins, remove the seeds, and finely dice the roasted jalapeños.
- Step 2: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sour cream together until the mixture is light and smooth. Add the chili powder and garlic powder, mixing until evenly distributed.
- Step 3: Gently fold in the diced roasted jalapeños, the crumbled turkey bacon, the shredded Monterey Jack cheese, and half of the chopped green onions using a spatula, ensuring the ingredients are well incorporated into the cream cheese base.
- Step 4: Transfer the cream cheese mixture into a small oven-safe baking dish (approximately 8×8 inches or a medium cast iron skillet). Bake for 18 to 22 minutes, or until the dip is hot throughout and the edges are bubbling.
- Step 5: Remove the dish from the oven and allow the dip to rest for 5 minutes before serving. Garnish the top with the remaining fresh green onions and serve warm with tortilla chips or sturdy crackers.
Notes
- Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days, noting the dip will become very firm when chilled.
- To restore its creamy texture, reheat refrigerated leftovers slowly in a 300°F oven for about 15 minutes, or use short bursts in the microwave, stirring well to prevent separation.
- For a heartier serving option, try using the warm cream cheese as a filling for baked potato skins, or spread it onto grilled crusty bread slices.
- Chef's Tip: Make sure the cream cheese is fully softened (at room temperature) before mixing; this prevents lumps and ensures the smoothest incorporation of the sour cream and spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American