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Ingredients
US|METRIC
8 SERVINGS
- 8 oz. cream cheese (brick-style, softened, I used light)
- 3/4 cup greek yogurt (I used 0% fat; sour cream may be substituted)
- 1/4 cup mayonnaise (I used light)
- 1 tsp. ground cumin
- 1 tsp. smoked paprika (regular paprika may be substituted)
- 1 tsp. freshly ground black pepper (or to taste)
- 1 1/2 cups shredded Monterey Jack cheese (Pepper Jack may be substituted)
- 1 1/2 cups shredded cheddar cheese (blend)
- 4 oz. jalapeños (diced, drained, I used hot)
- 12 pieces bacon (cooked and diced; reserve 3 to 4 tablespoons for topping, use one .3-ounce box precooked microwaveable bacon to save time; I used turkey bacon)
- 3/4 cup jalapeños ( French’s Crispy, or to taste)
- 1 jalapeño pepper (sliced into thin rounds; optional and to taste)
- crackers
- chips
- bread
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium830mg35% |
| Potassium340mg10% |
| Protein19g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber1g4% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium40% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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