This is a super-simple, quick and delicious dip that I’ve made many times and several variations of it.  You can definitely play with this one and add in vegetables like cooked onions and peppers or use green onions or green chilies instead of canned jalapenos.  Your friends might beg you for this recipe!

8 oz light cream cheese, softened (250 g)
1/cup mayonnaise (125 mL)
11/cups Cheddar cheese (375 mL)
2 tbsp chopped canned jalapenos, (30 mL)
  OR as desired (the seeds are spicy)
1 tsp dried parsley (5 mL)
1 tsp minced, bottled garlic, OR (5 mL)
  1/tsp garlic powder (1 mL)
6 bacon slices

In food processor with sharp blade or in blender, process cream cheese and mayonnaise until smooth.  Stir in Cheddar cheese, jalapenos, parsley and garlic powder until well combined.  Spread evenly in 9-inch (23 cm) glass pie dish. 

Place bacon on a microwave-safe bacon rack and cover with a paper towel.  Microwave on high power 4 minutes and check each minute thereafter.  Cut into small pieces with pair of kitchen scissors.  Garnish top of cheese spread with crispy bacon pieces.  Bake in 350°F (180°C) oven 15 minutes and serve with low-carb crackers or veggie sticks such as jicama and brightly-colored crispy bell peppers, pork rinds or homemade cheese chips (just cheese).

Yield:  12 servings
1 serving
212.5 calories
8.6 g protein
19.2 g fat
0.0 g fiber
1.2 g net carbs