Jalapeno Popper Dip
by Thea Miller
The ultimate football food!
adapted from whats gaby cooking
10 slices bacon
8 ounces cream cheese, softened
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
3 jalapeños finely diced
1 ½ cups shredded Colby jack cheese
1 ½ cups shredded Monterey jack cheese
½ cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Scallions for garnish
Preheat oven to 350 degrees F. In a large nonstick skillet over medium heat, cook bacon, in batches, until crispy. Drain on a paper towel-lined plate, then crumble.
In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, onion powder, most of cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup each cheddar and Monterey jack and all the feta. Season with salt and pepper.
Transfer to an oven-safe skillet or baking dish and sprinkle with remaining cheese, crumbled bacon, and jalapeño. Bake until dip is golden and bubbly, 15 to 20 minutes. To finish, broil for 3 minutes to get cheese extra golden. Sprinkle scallions on top to garnish.