Description
This Bacon Jalapeño Texas Trash Dip is a rich, creamy, and spicy baked dip that’s loaded with crispy bacon, melted cheese, and a kick of jalapeños. Perfect for game day, parties, or any gathering, this indulgent dish will be the star of the snack table.
Ingredients
Units
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) sour cream
- 1 cup (240 g) mayonnaise
- 1 1/2 cups (180 g) shredded Monterey Jack cheese
- 1 1/2 cups (180 g) shredded cheddar cheese
- 1/2 cup (120 g) pickled jalapeños (chopped, plus more for garnish)
- 8 slices of bacon, cooked and crumbled
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Green onions, sliced (for garnish)
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch (23×23 cm) baking dish or a similar-sized oven-safe dish.
- Prepare the dip base:
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Add the flavors:
- Fold in the Monterey Jack cheese, cheddar cheese (reserve 1/2 cup for topping), chopped jalapeños, bacon (reserve some for garnish), garlic powder, smoked paprika, and cayenne pepper (if using). Mix well.
- Assemble the dip:
- Spread the mixture evenly into the prepared baking dish. Top with the reserved cheddar cheese.
- Bake the dip:
- Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden brown on top.
- Garnish and serve:
- Remove from the oven and garnish with additional crumbled bacon, sliced green onions, and extra jalapeños if desired.
- Serve warm with tortilla chips, crackers, or fresh veggies.
Notes
- For a smoky twist, use smoked cheddar cheese or add a touch of liquid smoke to the mix.
- Adjust the jalapeños to your heat preference, using fresh jalapeños for a spicier kick or mild pickled ones for less heat.
- Leftovers can be reheated in the oven or microwave and are just as delicious!