Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 cup sharp white cheddar cheese, freshly grated
  • 1 cup pepper jack cheese, freshly grated
  • 4 slices thick-cut bacon, cooked and crumbled
  • 3 green onions, thinly sliced (whites and greens separated)
  • 1 cup red or green pepper jelly
  • 1 tbsp fresh cilantro, minced

Instructions:

  1. Heat your oven to 180°C.
  2. Beat the 450g of cream cheese in a large bowl until it’s silky and light.
  3. Add the 120g sour cream, 60g mayonnaise, garlic powder, and smoked paprika.
  4. Stir in the grated white cheddar and pepper jack by hand. Mix until no streaks of white cream cheese remain.
  5. Gently fold in the crumbled bacon and the whites of the green onions.
  6. Spread the cheese blend into your baking dish, smoothing the top with a spatula.
  7. Place in the oven for 15 minutes until the edges are bubbling and the center is hot.
  8. While the dip bakes, stir the pepper jelly in a small bowl to loosen it.
  9. Remove the dip from the oven and pour the jelly over the top, spreading it to the edges.
  10. Return to the oven for 5 minutes until the jelly is glowing and liquid.
  11. Sprinkle with the green onion tops and cilantro. Let it sit for 5 minutes before diving in.