Ingredients:

  • 16 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, shredded
  • 8 slices thick cut bacon, cooked and crumbled
  • 5 fresh jalapenos, de seeded and finely diced
  • 0.25 cup pickled jalapenos, finely chopped
  • 1 tbsp pickled jalapeno brine
  • 2 cloves garlic, minced
  • 0.5 tsp smoked paprika
  • 1 cup panko breadcrumbs
  • 0.25 cup parmesan cheese, finely grated
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 375°F. In a large bowl, combine the 16 oz softened cream cheese, 0.5 cup sour cream, and 0.5 cup mayo. Use a spatula to smear and blend until the mixture is completely smooth and streak free.
  2. Fold in the 2 cloves of minced garlic, 0.5 tsp smoked paprika, and the 1 tbsp of pickled jalapeno brine. Note: Adding the brine now ensures it's fully integrated into the fat base.
  3. Add the 5 diced fresh jalapenos, 0.25 cup chopped pickled jalapenos, and the 8 slices of crumbled bacon. Stir until the bits are suspended evenly throughout the cream.
  4. Add the 2 cups of sharp cheddar and 1 cup of Monterey Jack. Mix gently. You want the shreds to stay somewhat intact so they create little pockets of cheese as they melt.
  5. Spread the mixture into your baking dish or skillet. Smooth the top with your spatula, but don't pack it down too hard; leave some ridges for the topping to cling to.
  6. In a separate small bowl, toss the 1 cup panko, 0.25 cup parmesan, and 2 tbsp melted butter. Mix until the crumbs look like wet sand.
  7. Sprinkle the panko mixture over the cheese base in an even layer. Don't forget the corners!
  8. Place in the oven for 25 minutes. You are looking for the edges to be vigorously bubbling and the top to be a deep, golden brown.
  9. Remove from the oven and sprinkle with the 1 tbsp of fresh parsley. Let it sit for 5 minutes until the bubbling subsides and the base thickens slightly.