A warm, cheesy jalapeño dip with smoky bacon, fresh peppers, and crisp topping, ideal for parties.
# Ingredients:
→ Dairy
01 - 16 ounces cream cheese, softened
02 - 1 cup sour cream
03 - 2 cups shredded cheddar cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
→ Peppers
06 - 4 to 6 fresh jalapeños, seeded and diced
07 - 1 can (4 ounces) diced green chilies, drained
→ Mix-ins
08 - 6 slices cooked bacon, crumbled (omit for vegetarian preparation)
09 - 2 cloves garlic, minced
10 - 1/4 cup chopped green onions
→ Topping
11 - 1/2 cup panko breadcrumbs
12 - 2 tablespoons unsalted butter, melted
→ Seasonings
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
# Directions:
01 - In a large mixing bowl, combine cream cheese, sour cream, shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese. Stir until the mixture is smooth and well incorporated.
02 - Fold in seeded and diced jalapeños, drained diced green chilies, crumbled bacon (if using), minced garlic, chopped green onions, smoked paprika, salt, and black pepper. Mix thoroughly.
03 - Transfer the prepared mixture into a lightly greased slow cooker insert.
04 - Cover and cook on low setting for 2 hours, stirring once halfway through, until the contents are hot and bubbling evenly.
05 - As the dip cooks, combine panko breadcrumbs with melted unsalted butter in a small bowl, stirring until the crumbs are evenly coated.
06 - After 2 hours, sprinkle the panko and butter mixture evenly over the surface of the dip. Cover and continue cooking for an additional 15 minutes or until the topping is golden brown. Serve hot, accompanied by tortilla chips, crackers, or slices of baguette.
