Description
This ultimate party appetizer is creamy, cheesy, and packed with smoky bacon, spicy jalapeños, and roasted poblano peppers. Perfect for game day or any gathering!
Ingredients
Scale
- 8 slices bacon, chopped
- 2 poblano peppers, roasted, seeded, and diced
- 3 jalapeño peppers, seeded and minced
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and drain on paper towels.
- In a large bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Stir in shredded Monterey Jack and cheddar cheeses, roasted poblano peppers, minced jalapeños, and cooked bacon.
- Transfer mixture to a greased 9×9-inch baking dish or small cast-iron skillet.
- Bake for 20-25 minutes until hot and bubbly.
- Serve warm, garnished with fresh cilantro, with tortilla chips or bread.
Notes
For a milder dip, remove all seeds from jalapeños. Roast poblano peppers under the broiler or over a gas flame until charred, then steam in a bowl for 10 minutes before peeling.
Nutrition
- Calories: 420
- Sugar: 2
- Fat: 38
- Carbohydrates: 6
- Protein: 16