Jalapeņo Popper and Bacon Dip

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  • 10 strips of cooked bacon, chopped and divided
  • 1 clove garlic, minced
  • 4-6 fresh jalapeņos, minced and divided
  • 12 ounces cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/3 cup full fat Greek yogurt
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded Parmesan cheese, divided
  • 1 cup Mexican cheese blend, divided
  • 1 cup panko breadcrumbs
  • Tortilla chips or toasted baguette slices, for serving


  1. Preheat oven to 375 F.
  2. Heat a medium-sized skillet (that can be placed in an oven) over medium heat, add the bacon and cook until crispy. Remove the skillet from the heat and place the bacon on a plate lined with a paper towel. Once cooled, chop into small pieces.
  3. Remove most of the bacon grease, leaving approximately 1 to 2 tablespoons.
  4. Place the skillet over medium heat and add the garlic and most of the jalapeños (the remaining jalapeños will be used to top the dip). Cook until softened. Remove from the heat and add the cream cheese, mayonnaise, yogurt, Worcestershire sauce and black pepper. Whisk ingredients together. Stir in approximately two-thirds of the cooked bacon.
  5. Stir in half of each of the cheeses.
  6. Sprinkle the remaining half of both cheeses over the dip, followed by the breadcrumbs.
  7. Bake for 12 to 15 minutes or until the edges begin to bubble, the cheese is melted and the breadcrumbs are browning.
  8. Top with the remaining bacon and jalapeño pieces.
  9. Serve warm with tortillas or toasted baguette slices.