FRESH JALAPENO CREAM CHEESE DIP RECIPES

Steps:

• Preheat the oven to 350ºF (177ºC).
• Cook the bacon as per the directions on the package. I prefer to use pre-cooked bacon so it only takes a few seconds in the microwave. Set the cooked bacon aside to cool while you prepare the rest of the dip.
• In a small bowl with a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until smooth. Add the salt, pepper, and shredded cheese and beat on high until combined.
• Crumble or chop 4 slices of the cooked bacon. Add the bacon and chopped jalapeños to the cream cheese mixture and stir together with a spatula until combined.
• Spoon the mixture into a casserole dish2 or baking pan. Alternatively, you can spoon it evenly into 4-6 small ramekins (6 ounce size). Crumble or chop the remaining pieces of bacon and sprinkle on top. Top with additional shredded cheese and sliced jalapeños, if desired. Bake for 25-30 minutes or until cheese on top is melted and the sides are bubbling. Dip is best enjoyed immediately, but leftovers keep well covered tightly in the refrigerator up to 3 days. Reheat portions in the microwave or serve cold.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, canned jalapeno peppers with juice, green chiles, diced jalapeno pepper, cilantro, and ranch dressing mix together in a bowl until smooth. Add about half the Cheddar cheese and half the Parmesan cheese; stir. Spread the cheese mixture into a baking dish. Arrange jalapeno slices atop the cheese mixture; top with remaining Cheddar and Parmesan cheeses. Cover baking dish with aluminum foil.
• Bake in preheated oven until top is warm and bubbling, about 25 minutes.