Ingredients
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8-ounce package cream cheese, softened
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1/2 cup sour cream
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1/4 cup mayonnaise
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1/2 teaspoon garlic powder
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2 cups extra sharp cheddar cheese
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1/4 cup canned jalapeño peppers, chopped
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4 ounces pimento peppers, well drained and roughly chopped
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1/3 cup crumbled bacon (about 6 slices finely chopped)
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2 green onions, thinly sliced
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Cilantro to garnish
Directions
- Preheat oven to 375°F and coat an 8-inch iron skillet or baking dish with cooking spray.
- Combine the cream cheese, sour cream, mayonnaise and garlic powder in a large bowl using a hand mixer or whisk. Fold in the cheese, jalapeños, pimento peppers, bacon and green onions. Season with salt and pepper.
- Spread into a baking dish and garnish.
- Bake for 25 minutes, uncovered, until bubbly and golden brown.
- Remove from oven, and allow to cool a few minutes.
- Serve warm with crackers, tortilla chips, bread or vegetable sticks.
- To store, allow to cool and refrigerate in an airtight container for up to five days, or 30 days in the freezer. When reheating, add a splash of milk or heavy cream.
