This spicy cheese dip from Every Day with Rachel Ray has just the right amount of heat. The cream cheese gives it a creamy texture and the crispy bacon and toasted breadcrumbs add a little bit of crunch.
Preheat the oven to 400 degrees F. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crispy, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Drain all but 2 tablespoons of the bacon fat from the skillet; add the breadcrumbs and stir to coat. Then, remove the skillet from the heat.
In a bowl, mix half the bacon with the canned jalapenos, cream cheese, mayonnaise, and cheddar. Transfer the mixture to a 2-quart baking dish. Sprinkle with the toasted panko breadcrumbs, the remaining bacon, the fresh jalapeño, and the Parmigiano-Reggiano.
Bake until golden brown and bubbly, 25 to 30 minutes. Serve with the tortilla chips.