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Jalapeno Popper Dip with Greek Sour Cream

Yields1 ServingPrep Time25 minsTotal Time25 mins

Yields 4 Cups

 1 lb bacon, chopped
 8 oz (1 package)cream cheese, softened
 8 oz (1 cup) Odyssey® sour cream
 1 tsp garlic powder
 1 tsp onion powder
 8 oz (2 cups) fontina cheese, shredded
 4 oz (1 cup) asiago cheese, finely shredded and divided
 3 medium jalapeno peppers, seeded and chopped
 13 oz (1 bag) wavy potato chips, divided

Heat oven to 350°F.


Fry bacon, in batches, in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.


Meanwhile, beat the cream cheese, Odyssey® sour cream, garlic powder and onion powder in a large bowl until blended. Stir in the fontina, 1/2 cup asiago, jalapeno peppers and half of the bacon. Spoon into a greased 1 1/2-quart or 2-quart baking dish.


Measure 1/2 cup crushed potato chips. Add the chips, remaining asiago and bacon to bacon drippings in the skillet; toss to combine. Sprinkle chips mixture over top. Bake for 25-30 minutes or until bubbly. Serve with remaining potato chips.