Jalapeno Popper Dip Bacon (Print Version)

# Ingredients:

→ Base

01 - 130 g shredded Monterey jack or pepper jack cheese
02 - 150 g shredded cheddar cheese
03 - ¾ teaspoon onion powder
04 - 225 g cream cheese, let it soften
05 - 240 ml sour cream
06 - 3 tablespoons chives, split up
07 - 1 heaping tablespoon ranch seasoning (not required)
08 - 3 cloves garlic, chopped up
09 - 4-6 jalapeños, seeds out, chopped really small
10 - 6 strips thick-cut bacon

→ Topping

11 - ½ teaspoon garlic powder
12 - 1 tablespoon melted butter
13 - 33 g panko breadcrumbs

# Instructions:

01 - Pop the dish into your oven, no covering needed, and bake about 20 minutes until the top is bubbly and golden-brown. Scatter the last bit of chives over the top, then serve right away with whatever chips or veggies you like.
02 - Spoon your cheesy mixture into a greased baking pan, about 20-23 cm across. Take the cheese you saved, the leftover bacon bits, and the rest of the panko mix and sprinkle 'em all over the top.
03 - In a different small bowl, blend the panko with the melted butter and a shake of garlic powder. Scoop out two spoons of this blend and stir right into your cheese mixture.
04 - Grab a big bowl and toss in both kinds of shredded cheese, but keep about a cup aside for later. Dump in your softened cream cheese, sour cream, some chives (use most but save a bit for garnish), the ranch powder, onion powder, the jalapeño garlic mix, and half your bacon. Stir until everything's all mixed up and looks nice.
05 - Toss the chopped jalapeños and garlic into the skillet, using that bacon fat you saved. Cook everything over medium heat for just a few minutes till it's a little soft. Take it off the heat and let it cool down a bit.
06 - Set a skillet on low and fry the bacon until it's good and crispy on both sides. Lay the bacon on paper towels to get rid of extra grease, then let it cool. Keep a spoonful of those drippings for the next step. When the bacon's cooled off, chop it up roughly.
07 - Switch your oven on to 175°C. Let cream cheese and sour cream hang out at room temperature to get soft. While that's happening, get all the other ingredients measured and ready, then start cooking up the bacon.

# Notes:

01 - If you want less spice, make sure to scoop out all the seeds and white bits from the jalapeños before chopping.
02 - Block cheese melts and tastes better, so grate it yourself if you can.
03 - Go for ranch seasoning powder if you want extra flavor; don't swap it with ranch dressing mix.
04 - Green onions work instead of chives if you like.
05 - Store the dip fully put together in the fridge for up to 2 days before baking.
06 - Leftovers are delicious eaten cold.

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