8 slices bacon, sliced (reserve ¼ cup of crispy bacon for garnish)
8-ounce cream cheese
4-ounce can diced jalapeños, drained
2 cups cheddar cheese, shredded
1 ½ cups FAGE Sour Cream
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup scallions, sliced (more for garnish)
1 jalapeño, sliced (optional)
Red and green bell peppers
- In a medium size pot, cook bacon on medium-high heat until crispy. Remove bacon to drain on a paper towel lined plate.
- Drain half of the bacon fat and add cream cheese to the remaining bacon fat. Reduce heat to medium-low. Add jalapeños and cheddar cheese. Keep mixing to prevent burning. Add sour cream, salt, garlic, onion powder, and scallions and cook for an additional 3-5 minutes or until all the ingredients are nicely melded.
- Using a ladle, spoon out the queso mixture into individual serving cups. Garnish with bacon crumbles, scallion, and jalapeño slices. Serve immediately with tortilla chips, bell peppers, and cherry tomatoes.