Ingredients:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) plain Greek yogurt
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 4 large jalapeños, seeded and finely diced
  • 4 oz (115g) bacon, cooked crisp and crumbled
  • 2 tbsp (30ml) canned diced green chiles
  • 1/2 tsp (2g) garlic powder
  • 1/4 cup (25g) panko breadcrumbs
  • 1 tbsp (15ml) melted butter
  • Fresh chives, chopped for garnish

Instructions:

  1. Heat a small amount of oil in a skillet over medium heat. Add the diced jalapeños and sauté for 3–5 minutes until fragrant and slightly softened. Remove from heat and let cool slightly.
  2. In a large mixing bowl, beat the softened cream cheese and Greek yogurt together until smooth. Fold in the garlic powder, sautéed jalapeños, green chiles, and two-thirds of the shredded cheddar and crumbled bacon.
  3. Spread the mixture evenly into an 8x8 inch baking dish. Top with the remaining cheddar cheese and bacon.
  4. Mix the melted butter with panko breadcrumbs and sprinkle evenly over the top of the dip.
  5. Bake at 375°F (190°C) for 15–20 minutes until the edges are bubbling and the top is deep golden brown.