1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon New Mexico chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 pound bacon, (cooked and crumbled) divided
1 1/2 cups (6 ounces) shredded Colby Jack Cheese, divided
1 1/2 cups (6 ounces) shredded pepperjack cheese, divided
1 (4 ounce) can diced jalapenos , well drained (or 2 fresh jalapenos, deveined, deseeded and diced)
1 tablespoon fresh parsley
Crackers, chips, or warm tortilla wedges
Preheat oven to 350°F.
In a large bowl combine cream cheese, sour cream, mayonnaise, New Mexico chili powder, ground cumin, pepper, garlic powder. Stir with a spoon until well mixed. Add 3/4 of the bacon, 1 cup Colby Jack cheese, 1 cup pepperjack cheese, and drained jalapenos.
Spread into a 10" cast iron skillet (or (2) 5" skillets for the perfect party plate). Top with the remaining cheese. Bake for 15-20 minutes until the cheese is bubbly.
Sprinkle with reserved bacon and parsley. Serve with crackers, chips, or warm tortilla wedges.