-10 slices bacon
-1 (8-oz.) block cream cheese, softened
-1/3 cup of mayonnaise
-1/3 cup of sour cream
-1 tsp. garlic powder
-2 jalapeños, minced
-1 1/2 cup of shredded cheddar
-1 1/2 cup of shredded Monterey Jack
-Salt and pepper
1. Preheat oven to 350º.
2. In a large nonstick skillet over medium heat, cook bacon in batches until crispy, about 8 minutes each. Drain on a paper towel–lined plate, then chop.
3. In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), jalapeños and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper.
4. Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining 1/2 cup each of cheddar and Monterey Jack, and cooked bacon
5. Bake until dip is golden and bubbly, 15 to 20 minutes. Serve with tortilla chips or baguette slices.