8ounces(225g) cream cheesesoftened to room temperature
6Tablespoons(92g) plain yogurt or sour cream
½cup(56g) shredded cheese
Preheat the oven to 350ºF (177ºC).
Cook the bacon as per the directions on the package. I prefer to use pre-cooked bacon so it only takes a few seconds in the microwave. Set the cooked bacon aside to cool while you prepare the rest of the dip.
In a small bowl with a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese, yogurt, and mayonnaise together on medium-high speed until smooth. Add the salt, pepper, and shredded cheese and beat on high until combined.
Crumble or chop 4 slices of the cooked bacon. Add the bacon and chopped jalapeños to the cream cheese mixture and stir together with a spatula until combined.
Spoon the mixture into a casserole dish2 or baking pan. Alternatively, you can spoon it evenly into 4-6 small ramekins (6 ounce size). Crumble or chop the remaining pieces of bacon and sprinkle on top. Top with additional shredded cheese and sliced jalapeños, if desired. Bake for 25-30 minutes or until cheese on top is melted and the sides are bubbling. Dip is best enjoyed immediately, but leftovers keep well covered tightly in the refrigerator up to 3 days. Reheat portions in the microwave or serve cold.
Jalapeño peppers: 4 ounces of jalapeño peppers is about 3-4 medium size peppers. I have used pickled jalapeño peppers for this as well as fresh. I like this dip both ways, but the pickled ones lend to quicker prep time. Keep the seeds in the fresh ones at your own risk.
Casserole dish: the size of the dish you use does not need to be specific. I have used an 8" cake pan, 6 ounce ramekins, and a 1 quart casserole. When I halve the recipe, I use a smaller 6" cake pan. The smaller your dish, the deeper the dip will be.