A spicy, creamy dip loaded with jalapenos, Mexican shredded cheese and cream cheese, and smoky bacon that will be a hit at any party.
Preheat oven to 350º. Chop up all the bacon, then in a large skillet over medium heat, cook the bacon until crispy, about 8 minutes. Drain on a paper towel–lined plate and set aside.
In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 2 cups of the shredded Mexican blend cheese. Season with salt and pepper to taste.
Transfer the mixture to a small oven-safe skillet or baking dish and sprinkle with remaining 1 cup shredded cheese, cooked bacon, and jalapeño.
Bake until dip is golden and bubbly, 15 to 20 minutes. Serve with my homemade flour tortilla chips.
