Cheesy Bacon Jalapeno Popper Dip

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 1 4 oz can Green chiles
  • 1 4 oz can Jalapenos

• Condiments

  • 1 cup Mayo

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1/3 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter, unsalted
  • 16 oz Cream cheese
  • 1/2 cup Mexican cheese
  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated

Found on thechunkychef.com

Description

Directions

• Preheat oven to 350 degrees F.  Spray baking dish with non-stick spray and set aside.  I use my quiche pan, but any shallow baking dish will work.
• Add softened cream cheese and mayo to a mixing bowl and beat with a hand mixer until smooth and combined.  Add 1/2 the bacon, jalapenos, green chiles, cumin, and cheeses.
• Transfer to prepared dish, smooth out with a rubber spatula.
• Combine melted butter, panko, and Parmesan cheese.  Sprinkle over the top of the dip.  Sprinkle remaining bacon pieces over the top.
• Bake for 25 minutes, until panko is lightly golden brown and dip is bubbling.
• If desired, top cooked dip with slices of fresh jalapeno.  Serve hot.