Ingredients:

  • 8 oz Neufchâtel cream cheese, softened
  • 1 cup plain Greek yogurt (2% fat)
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Monterey Jack cheese, freshly shredded
  • 1 tbsp pickled jalapeño brine
  • 5 large fresh jalapeños, seeded and finely diced
  • 6 slices bacon, cooked and crumbled
  • 1 tsp garlic powder
  • 3 stalks green onions, thinly sliced
  • 1 sleeve Ritz crackers, coarsely crushed
  • 2 tbsp unsalted butter, melted
  • 0.5 tsp smoked paprika

Instructions:

  1. Preheat your oven to 375°F.
  2. Cook the 6 slices of bacon in a pan until crispy and dark amber.
  3. Combine the 8 oz softened Neufchâtel and 1 cup Greek yogurt in a bowl.
  4. Fold in the 1.5 cups cheddar, 0.5 cup Monterey Jack, and 1 tsp garlic powder.
  5. Add the 5 diced jalapeños, 6 crumbled bacon slices, and 3 sliced green onions.
  6. Stir in the 1 tbsp jalapeño brine until the mixture is uniform and thick.
  7. Spread the mixture into your baking dish using a flat spatula.
  8. Mix the crushed Ritz crackers with 2 tbsp melted butter and 0.5 tsp smoked paprika.
  9. Sprinkle the buttery crumbs over the cheese base evenly.
  10. Bake for 20 minutes until the edges are bubbling and the top is golden.