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Jalapeño Bacon Cream Cheese Dip

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 36 people, 2 tbsp per serving


  • 2 packages (8 ounces) PHILADELPHIA Cream Cheese, softened
  • ½ cup BREAKSTONE'S sour cream
  • ½ cup KRAFT Real Mayo mayonnaise
  • ½ cup canned cream of corn
  • 6 slices OSCAR MAYER Naturally Hardwood Smoked Bacon, cooked and crumbled
  • 4 ounce can diced green chiles
  • 2 jalapeño peppers, seeded and chopped
  • 1 cup KRAFT Mexican Style Cheddar Jack Shredded Cheese
  • 1 tsp garlic powder
  • cilantro, chopped for garnish


  1. Preheat oven to 375°F.

  2. In a large bowl, add the cream cheese, sour cream, mayo, cream of corn, bacon, green chilies, jalapeños, shredded cheese and garlic powder. Using a fork, mix everything until it is well combined.

  3. Transfer the mixture to a 2-quart baking dish and bake for 20–25 minutes, until the dip starts to bubble around the edges. (An 8x8 square dish works too.)

  4. Top with cilantro and enjoy! Serve it with veggies, corn or tortilla chips, or your favorite crackers.