4 ounces soft Cream Cheese
Pinch of Cracked Pepper
1/4 cup Mayonnaise
1/2 cup Plain Greek Yogurt
2 cups Shredded Cheddar-Jack Cheese
1/4 cup Chopped Bacon (about 4 slices)
1/4 cup Jalapeno, cleaned & chopped** (1-2 Jalapenos)
Preheat oven to 375 degrees.
Set aside 1/2 cup of the cheddar-jack cheese. Mix all ingredients together and spread into oven safe dish. Top with the 1/2 cup of remaining cheese. Place dish into the oven and cook for thirty minutes. Then broil for two minutes or until the cheese is lightly browned and bubbly.
For the jalapeno garnish – Slice jalapeno in half (lengthwise) and remove all seeds. Wrap with bacon and cook on a baking sheet or piece of foil next to the dip. Remove after fifteen minutes. Once the dip has finished cooking, place on top.
**Thoroughly remove all seeds and the white veins inside the peppers unless you want an extra spicy dip.
“A stale article, if you dip it in a good, warm, sunny smile, will go off better than a fresh one that you’ve scowled upon.” – Nathaniel Hawthorne