Ingredients
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3 jalapenos
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1 (2.1 oz) pkg fully cooked bacon
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1 (8 oz) pkg cream cheese, softened
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1/4 cup low-fat mayonnaise
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1/4 cup light sour cream
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2 cups shredded reduced-fat Mexican cheese blend, divided
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2 tsp Worcestershire sauce
To Serve:
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Corn chips
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Crudites
Steps
1
Arrange an oven rack 3–4 inches away from the broiler and preheat. Line a small baking sheet with foil. Slice the stems off the jalapeños and cut each jalapeño in half. Using a spoon, scrape the seeds and ribs from each jalapeño half.
2
Place jalapeño halves, skin-side up, on prepared baking sheet. Broil 3–4 min., until skins are blistered and charred. Transfer jalapeños to a bowl and cover with plastic wrap. Let steam 10 min. Peel charred skins off jalapeños. Finely chop jalapeños and set aside 1 tbsp.
3
While jalapeños are steaming, preheat oven to 350°F. Microwave the bacon according to package directions. Finely chop bacon and set aside 2 tbsp. In a medium bowl, combine the cream cheese, mayonnaise, sour cream, 1½ cups shredded cheese, Worcestershire sauce, and remaining chopped jalapeños and bacon. Season with salt and pepper.
4
Transfer dip to an 8x8-inch baking dish or 9-inch cast-iron skillet. Spread dip into an even layer. Scatter remaining shredded cheese and reserved jalapeños and bacon over dip. Bake 15–20 min., until bubbly. Serve dip warm with the corn chips and crudités.
