Jalapeño Popper Dip with Bacon

Ingredient

• 12-14 strips bacon, cooked and crumbled, divided
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 4-6 large jalapeños, cut with seeds and stems removed, finely chopped
• 1 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp pepper
• 1/4 tsp salt
• 1 1/2 cup mozzarella cheese, shredded
• 3/4 cup sharp cheddar cheese, shredded
• 3/4 cup monterey jack cheese, shredded
• 1/4 cup grated parmesan cheese
• 3/4 cup plain panko breadcrumbs
• 3 tbsp salted butter, melted
• 1/4 cup grated parmesan cheese

Instructions

1. Cook: the bacon, then chop or crumble. Set aside 2-3 tablespoons for topping. Preheat oven to 350°F.
2. Blend: the cream cheese with the sour cream and mayonnaise in a large bowl until smooth using a hand mixer. Stir in the chopped jalapeno, crumbled bacon, garlic powder, smoked paprika, pepper, and salt. Add the cheese and stir to combine, then pour into a 10-inch skillet or square baking dish, spreading into an even layer.
3. Combine: the panko breadcrumbs with the melted butter and Parmesan cheese in a small bowl, tossing with a fork to coat the breadcrumbs. Sprinkle over the top of the dip.
4. Bake: for 20 to 25 minutes until the breadcrumbs are lightly browned and the dip is hot all the way through. Remove from the oven and sprinkle with the reserved bacon and chopped fresh parsley, topping with additional fresh sliced jalapeños, if desired. Serve hot with crackers, chips, or veggies for dipping.