Hot Garlic & Herb Cheese Dip With Bacon Habanero Pretzel Crisps® Crumb Topping

This recipe for hot garlic and herb cheese dip is one you may want to double up on, because it never lasts through a party. You can make it ahead of time, with the flavor results far exceeding freshly made appetizers. It’s gooey, creamy, and topped with Bacon Habanero Pretzel Crisps® crumb topping for the perfect amount of spice.

2 – 8 oz packs of cream cheese, softened to room temperature
⅔ cup mayo
1 garlic clove, minced
1 cup shredded Cabot Cheese garlic and herb cheddar, shredded, plus more for topping
1 cup Cabot cheese Monterey Jack, shredded
2 T diced fresh chives
2 T fresh minced parsley
Bacon Habanero Pretzel Crisps®, processed into crumbs

cheese dip_ingredients

Combine all of the ingredients, except Bacon Habanero Pretzel Crisps® and the shredded cheese for topping. Use a hand or stand mixer to mix well. If you want a dip with more texture, sometimes we add a box of frozen spinach that has been thawed.

cheese dip_mixer

Spoon the mix into an oven-safe dish. Top with shredded cheese. Toss Bacon Habanero Pretzel Crisps® into a food processor and break down into breadcrumbs. Sprinkle on top of shredded cheese.


Bake in the oven at 375 degrees for about 20 minutes, or until bubbling around the edges. Serve with more Bacon Habanero Pretzel Crisps®.