Servings: 12-16 (4 cups) 1x
Ingredients
- 8 oz. cream cheese, room temperature
- ¾ cup plain regular yogurt*
- 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 (~⅓ cup), divided
- 1 ½ 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 a 1.5-quart casserole dish with cooking spray and set aside.
- In a large bowl, combine the cream cheese and yogurt. Mix with a handheld electric mixer until well combined.
- Add the bacon (reserving 2 tablespoons for topping), diced jalapenos, green onions (reserving 2 tablespoons for garnish), 1 cup cheddar cheese, ¾ cup gruyere cheese, garlic powder, salt, and pepper to the yogurt and cream cheese mixture. 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 for 2-3 minutes until cheese starts to turn a golden brown.
- Garnish the top of the dip with green onion or even some crumbled bacon.
- Serve hot with mini sweet bell pepper halves, blue corn chips, crackers, and/or large corn chips
Notes
*May sub the yogurt for sour cream
Nutrition Information
- Serving Size: ¼ 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