INGREDIENTS
10 slices of bacon
1 block of cream cheese, softened
1/3 c. of mayonnaise
1/3 c. of sour cream
1 tsp. garlic powder
2 jalapeños, chopped
1 1/2 c. grated cheddar
1 1/2 c. Monterey Jack shredded
Kosher Salt
Freshly ground black pepper
DIRECTIONS
FOR THE OVEN
Preheat the oven to 350º. In a large nonstick skillet over medium heat, cook bacon in batches until crisp, about 8 minutes. Drain on a paper towel-lined plate, then chop.
In a large bowl, stir together the cream cheese, mayonnaise, sour cream, garlic powder, most of the cooked bacon (reserve some to cover), most of the jalapeños (reserve some to cover), and one cup of cheddar and one cup of Monterey Jack. Season with salt and pepper.
Transfer to a small baking pan or ovenproof dish and sprinkle with the remaining half cup cheddar and Monterey Jack, the cooked bacon and the jalapeño.
Bake until the sauce is golden and bubbly, 15 to 20 minutes. (If desired, grill for 3 minutes to make the cheese browner.) Serve with tortilla chips or baguette slices.
FOR THE INSTANT PAN
In a large bowl, stir together the cream cheese, mayonnaise, sour cream, garlic powder, most cooked bacon (reserve some to cover), most jalapeños (reserve some to cover), and a cup of cheddar and Monterey Jack. Season with salt and pepper.
Transfer the mixture to a quart-sized baking dish that will fit into the Instant Pot. Cover the baking dish with aluminum foil.
Place trivet on bottom of the pan and pour in 1 cup water. Fold a large piece of aluminum foil (about 18″) into thirds to make a long “sling”, and lower it into the pot. Place the baking sheet in the trivet, centered on the aluminum foil strip. Fold the strips over the top, but do not touch the top. Close the lid and put the oven on high for 15 minutes.
Follow the manufacturer’s guide for quick release, making sure to wait until the cycle is complete before opening and removing the lid. Using the aluminum foil strips and pan supports, carefully remove the baking sheet.
Preheat the oven for baking. Sprinkle the top of the sauce with the remaining half cup of cheddar and Monterey Jack. Grill until cheese is bubbly and golden brown, about 3 minutes.
Top with remaining cooked bacon and jalapeño and serve hot with tortilla chips or baguette slices.