Servings 6 servings
Ingredients
- 8 slices uncooked bacon, cut into 1/2-inch pieces
- 1 (8-oz.) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 jalapeños, stemmed, seeded and diced
- 2 cloves garlic, minced
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup finely crushed crackers, such as Ritz
- 2 teaspoons chopped fresh chives, plus more for garnish
- 4 Tablespoons unsalted butter, melted
- Crackers, chips or crudité, for serving
Instructions
- Preheat the oven to 375°F.
- In a skillet set over medium-low heat, add the bacon and cook, stirring, until crispy and all the fat has rendered. Using a slotted spoon, transfer the bacon to a large bowl and discard the drippings.
- To the bowl with the bacon, add the cream cheese, mayonnaise, sour cream, jalapeños, garlic, cheddar cheese and 1/4 teaspoon black pepper. Mix until well combined then transfer into a 9- or 10-inch cast-iron skillet or baking dish.
- In a small bowl, stir together the crushed crackers, chives and melted butter. Sprinkle the cracker mixture atop the dip then bake it until it’s warm and bubbling and the crackers are golden brown, 15 to 20 minutes.
- Remove the dip from the oven and serve warm with crackers, chips or crudité for dipping.
Notes
- Make-Ahead: If you plan to make this jalapeño cream cheese dip ahead, use a baking dish or an airtight container for storage instead of a cast-iron skillet, as it can be damaged by long-term storage. Assemble the dip up to a day in advance, cover it securely with plastic wrap, and refrigerate. Add the cracker topping just before baking for crispiness. If baking straight from the fridge, add a few extra minutes to the bake time to ensure it’s warm and melty throughout.
- Storage: Leftover dip can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
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