Ingredients
6 thick-cut bacon slices, chopped
8 oz. cream cheese, softened
1/3 cup mayonnaise
1/3 cup sour cream
2 Tbsp. finely chopped pickled jalapeños
2 large fresh jalapeños, finely chopped (about 1/2 cup), divided
1/4 cup chopped fresh cilantro, divided
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
6 oz. sharp Cheddar cheese, shredded (about 1 1/2 cups), divided
6 oz. Pepper Jack cheese, shredded (about 1 1/2 cups), divided
Corn tortilla chips, for serving
Directions
Preheat oven to 350°F. Heat a medium nonstick skillet over medium. Add bacon; cook, stirring often, until crisp, about 6 minutes. Transfer to a paper-towel lined plate.
Make dip mixture:
Stir together cream cheese, mayonnaise, sour cream, pickled jalapeños, 1/3 cup of the fresh jalapeños, 3 tablespoons of the cilantro, garlic powder, onion powder, and chili powder in a large bowl. Fold in 1 cup of each of the cheeses and 1/3 cup of the bacon. Transfer to a 1 1/2-quart baking dish greased with cooking spray or a medium cast-iron skillet. Sprinkle evenly with remaining cheeses, bacon, and fresh jalapeños.
Bake in preheated oven until bubbly and golden, about 20 minutes. Sprinkle with remaining cilantro; serve hot with tortilla chips.