From personal experience, me and my friends love celebrating Cinco de Mayo by cracking out our favorite bottle of tequila. Cinco de Drinko, am I right?
But, any good party needs a good dip, there’s no doubting that. Why not spice it up for the first party of the summer people? Jalapeño popper dip. Get in my belly.
Let’s get started…
What you’ll need:
1 8 oz block cream cheese, softened
1/3 cup mayo
1/3 cup sour cream
1 tsp. garlic powder
10 slices chopped cooked bacon
2 jalapeños, minced
1 1/2 cup shredded cheddar
1 1/2 cup shredded Monterey Jack
Freshly ground black pepper
3 easy steps:
Preheat oven to 350º. In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup cheddar, and 1 cup Monterey Jack and season with salt and pepper.
Transfer to a skillet for baking and sprinkle with remaining 1/2 cups cheddar and Monterey Jack, bacon, and jalapeños.
Bake until bubbly, 15 minutes. (If desired, broil 3 minutes.)