Jalapeño touchdown dip

By Lynn Crawford
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  • 8-ounce package cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 2 cups extra sharp cheddar cheese
  • 1/4 cup canned jalapeño peppers, chopped
  • 4 ounces pimento peppers, well drained and roughly chopped
  • 1/3 cup crumbled bacon (about 6 slices finely chopped)
  • 2 green onions, thinly sliced
  • Cilantro to garnish


  1. Preheat oven to 375°F and coat an 8-inch iron skillet or baking dish with cooking spray.
  2. 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. 
  3. Spread into a baking dish and garnish.
  4. Bake for 25 minutes, uncovered, until bubbly and golden brown.
  5. Remove from oven, and allow to cool a few minutes.
  6. Serve warm with crackers, tortilla chips, bread or vegetable sticks.
  7. 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.

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