Jalapeno Bacon Dip (Print Version)

Cheesy, creamy goodness with bits of bacon and a crisp panko layer. Just right for snacking or party fun.

# Ingredients:

→ Base

01 - 130 g shredded pepper jack or Monterey Jack cheese
02 - 150 g shredded cheddar cheese
03 - ¾ teaspoon onion powder
04 - 3 tablespoons chives, split
05 - 1 heaping tablespoon ranch seasoning (can skip if you'd like)
06 - 240 ml sour cream
07 - 225 g cream cheese, at room temp
08 - 3 cloves garlic, finely chopped
09 - 4-6 jalapeños, seeds out, chopped small
10 - 6 thick bacon slices

→ Topping

11 - ½ teaspoon garlic powder
12 - 1 tablespoon butter, melted
13 - 33 g panko breadcrumb

# Steps:

01 - Let the sour cream and cream cheese relax on the counter so they're not cold. Switch on your oven and crank it up to 175°C. While that's going, grab and measure everything. Get the bacon ready too.
02 - Fry your bacon nice and slow over low heat. Flip for even crispiness. When done, move bacon onto paper towels to ditch the extra grease. Keep about a spoonful of bacon fat in your pan. Once bacon's cooled, chop it up rough.
03 - Put the chopped jalapeños and minced garlic into the pan with the leftover bacon grease. Let those cook on medium for a few minutes till they're soft, then pull off the heat and put aside.
04 - Toss cheddar and pepper jack shreds into a big bowl (save around 100 g for the topping). Add sour cream, cream cheese, onion powder, two spoonfuls of chives, ranch mix, the sautéed jalapeño/garlic, and half the bacon bits. Stir until it all fuses together.
05 - In a small bowl, stir together panko, softened butter, and garlic powder. Scoop a couple tablespoons of this into your cheese mix and blend it in.
06 - Spoon the cheesy mixture into a greased baking pan around 20-23 cm across. Scatter your saved cheese, the rest of the bacon, and leftover panko mix right on top.
07 - Slide the dish in the oven for about 20 minutes, uncovered, till bubbly and toasty. When it's out, sprinkle that last bit of chives over everything. Dig in right away with chips or whatever dip stuff you like.

# Notes:

01 - Take out all jalapeño seeds and white bits to keep things mild.
02 - Freshly shred your cheese blocks so it melts perfectly and brings more flavor.
03 - Use regular ranch seasoning, not ranch dressing powder, for the tastiest kick.
04 - Swap in green onions if you want instead of chives.
05 - You can make everything ahead and keep it in the fridge up to two days before baking.
06 - Tastes good cold the next day too.

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