Jalapeno Popper Dip

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Ingredients
  

  • 8 strips of bacon chopped
  • 2 cloves garlic
  • 2 fresh jalapenos chopped, plus more for garnish
  • 2 8 oz. blocks cream cheese softened
  • 1/3 c. mayonnaise
  • 1/3 c. sour cream
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. ground black pepper
  • 8 oz. shredded sharp cheddar cheese
  • 1 c. crushed thick yellow corn tortilla chips, plus more chips for serving
  • Sliced toasted baguette, for serving

Instructions
 

  • Preheat the oven to 375 degrees. Heat a 10” cast-iron skillet over medium heat. Add the bacon and cook for 8-10 minutes until crispy. Remove from the heat and transfer the bacon to a paper-towel lined plate to drain. Remove all but a thin layer of bacon grease from the skillet (about 2 tablespoons remaining).
  • Return the skillet to medium heat. Add the garlic and jalapeno. Cook 2 minutes until slightly softened. Remove from the heat. Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, and black pepper. Stir or whisk until smooth. Stir in about two-thirds of the bacon.
  • Sprinkle the cheddar cheese all over the top of the dip, followed by the crushed chips. Bake for 12-14 minutes, until the edges are bubbly and the cheese is melted all over. Top with the remaining cooked bacon and extra slices of jalapeno. Serve with more tortilla chips and toasted baguette.