Mission® Rounds Tortilla Chips
8 oz. Cream cheese, cubed
½ cup Sour cream
⅓ cup Mayonnaise
1 tsp. Garlic powder
1¼ cups Cheddar cheese, shredded
1¼ cups Pepper Jack cheese, shredded
3 Jalapeños, minced and seeded if desired
2 slices Pepper bacon
¼ cup Panko breadcrumbs
Preheat oven to 375℉. In a medium bowl beat together cream cheese, sour cream, mayonnaise, and garlic powder until smooth. Stir in 1 cup Cheddar, 1 cup Pepper Jack, and jalapeños. Scrape mixture into a 3-cup baking dish and set aside.
In a skillet over medium heat, cook bacon, turning once or twice, until browned and crisp, 8-10 minutes. Transfer to a paper towel-lined plate to drain. Add panko to bacon fat in skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer panko to a medium bowl. Crumble bacon and stir into panko along with remaining ¼ cup Cheddar and ¼ cup pepper Jack. Sprinkle panko mixture on top of dip. Bake until bubbly and browned, about 15 minutes.
Serve on top of Mission® Rounds Tortilla Chips and enjoy!
Prep time: 15 minutes
Ready in: 25 minutes