This is a copycat of Trisha Yearwood’s Charleston Cheese Dip. My version is smaller but can easily be doubled for a crowd. With bacon in the filling and on the crunchy top, its dip heaven!
Prep Time::15 mins
Cook Time::12 mins
Total Time::27 mins
Servings::4
Ingredients
2 tablespoons salted butter, melted
1/4 cup panko breadcrumbs
4 ounces cream cheese, softened
1/4 cup mayonnaise (such as Duke's)
1/2 cup grated sharp Cheddar cheese
1/4 cup Monterey Jack cheese
6 slices bacon, cooked and crumbled, divided
2 green onions, finely chopped, divided
1/8 teaspoon cayenne pepper
tortilla chips for serving
Directions
Preheat the oven to 350 degrees F (175 degrees C)
Combine melted butter and panko in a small bowl. Toss to coat panko thoroughly and set aside
Set aside 1/2 tablespoon green onions. Mix cream cheese, mayonnaise, Cheddar cheese, Monterey Jack cheese, remaining green onion, 1/2 of the bacon, and cayenne pepper in a bowl. Transfer mixture to a small 8×6-inch baking dish and smooth out the top. Evenly sprinkle buttered panko crumbs over the top.
Bake in the preheated oven until cheese is starting to bubble and panko has slightly darkened, about 10 minutes. Turn on the broiler and broil until the top is the darkness you prefer, 1 to 2 minutes.
Remove from the oven and sprinkle with remaining bacon and green onion. Serve with tortilla chips for dipping.
LaDonna Langwell