Servings: 12-16 servings (4 cups) 1x
Ingredients
- 8 oz. cream cheese, room temperature
- 3/4 cup plain regular yogurt (may sub sour cream)
- 6 strips thin bacon (6 oz), cooked to crisp and crumbled, divided
- 2–3 medium jalapeños*, seeds and membranes removed, diced finely (~⅔ cup)
- 4 green onions, ends trimmed and thinly sliced (~1/3 cup), divided
- 1 1/2 cups shredded cheddar cheese (4.5 oz), divided
- 1 cup shredded gruyere cheese (3 oz), shredded, divided
- ½ teaspoon garlic powder
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- For topping: sliced jalapeño, reserved cheese, reserved bacon
- Garnish: sliced green onion
Instructions
- Preheat oven to 350℉. Spray 1.5 quart casserole dish with cooking spray and set aside.
- In a bowl combine the cream cheese and yogurt. With a handheld electric mixer mix until well combined.
- Next add the bacon (reserving 2 tablespoons for topping), jalapenos, green onions (reserving 2 tablespoons for garnish), 1 cup cheddar cheese, 3/4 cup gruyere cheese, garlic powder, salt and pepper. Stir until well combined.
- Transfer the mixture to the prepared baking dish. Spread out into an even layer. Top with reserved bacon, sliced jalapeño, and reserved cheese. Cover with foil and bake for 25 minutes or until bubbly. Remove the foil and if desired, turn the oven to broil and broil for 2-3 minutes until cheese starts to brown.
- Garnish with green onion and serve with mini sweet bell pepper halves, blue corn chips, crackers, and/or large corn chips. Serve hot.
Nutrition Information
- Serving Size: 1/4 cup
- Calories: 165
- Fat: 13 6
- (Sat Fat: 6 g)
- Sodium: 320 mg
- Carbohydrate: 2 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 10 g
- Cholesterol: 36 mg