Ingredients
Dip
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded extra sharp cheddar
- 1 cup shredded Monterey Jack
- 4–5 jalapeños, finely diced
- 6–8 slices bacon, cooked and crumbled
- 1 tsp Kinder's garlic & herb seasoning
Topping
- ½ cup panko breadcrumbs
- 2 tbsp butter, melted
- 2 tbsp grated Parmesan
For serving
- Tortilla chips or Fritos Scoops
Steps
- Heat oven to 375°F.
- Cook the bacon until crisp, then crumble it.
- Dice the jalapeños. For medium heat, remove the seeds and membranes from most of them; leave some in if you want it hotter.
- In a bowl, mix the cream cheese, sour cream, cheddar, Monterey Jack, diced jalapeños, Kinder’s seasoning, and about ¾ of the bacon.
- Spread into an 8x8 baking dish or similar-sized oven-safe dish.
- Mix the panko, melted butter, Parmesan, and remaining bacon. Sprinkle evenly over the top.
- Bake for 20–25 minutes, until hot and bubbling around the edges and lightly browned on top.
- Let it rest for about 5 minutes before serving.
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