Hot and Cheesy Bacon Dip

Has anyone heard that Dr. Pepper Ten radio commercial that asks all these questions starting with "Have you ever...?" The gist of the commercial is that women are supposed to answer "No" for this list of questions because we do womanly things and those are manly things. Blogging about bacon is apparently on the man list. Oh please!

Here's my "manly," brief blog about bacon. I love bacon. I love bacon on pretty much anything and everything. Bacon and eggs, bacon on cupcakes, chocolate covered bacon, bacon in pasta, scallops wrapped in bacon, filet mignon with bacon (red meat, extra man points!), cheddar bacon burgers, blts, etc. One last thing, I really love bacon in dips. Especially this hot and cheesy bacon dip.

The dip is super easy, and it so delicious. I'll be honest, I would sit there and eat a dip I thought was just average for 20 minutes without thinking twice (I'll blame it on the salt in chips). However, this dip is WAY above average. In fact, it is one of my new favorites. Prepare to be hooked!

Sorry the pictures aren't great. I have yet to find a good way to take pictures of dips. You'll just have to trust me on this one.

Hot and Cheesy Bacon Dip
Recipe from Heather Likes Food

1 C Mayonnaise

1 C Sour Cream

2 C Grated Monterrey Jack Cheese

1/2 C shredded Parmesan cheese

6 slices bacon, cooked and crumbled

1/2 tsp onion powder

1/4 tsp garlic powder (I used 1/4 teaspoon minced garlic from the fridge)

1 tsp dried tarragon, rubbed between your palms to release some of the oils of the herb

a few dashes Chipotle Chili Powder, more if you like it spicy! (I used Cayenne Pepper since I didn't have this on hand - just a dash or two)

Preheat Oven to 400°

Combine all ingredients in a medium-sized mixing bowl and transfer to an 8×8″ baking dish. Bake for 15-20  minutes or until bubbly and cheese is melted. Serve with chips, veggies, or bread. 

Note: I got a little cheese crazy and added it on top as well the most recent time I made this (pictured). This makes the top very oily. I think the Parmesan is fine to do this with (what I did the first time), but the Monterrey Jack is not.