Ryan's Reverse Popper Dip

Ingredients

• 8 slices bacon 
• 1 teaspoon canola oil 
• 3 tablespoons bread crumbs dry
• 1.5 teaspoons garlic minced
• 0.5 teaspoon ground cumin 
• 10  jalapeño peppers seeded chopped
• 16 ounce neufchâtel cheese at room temperature
• 1 teaspoon oregano dried
• 2 cups sharp cheddar cheese shredded reduced-fat
• 1 teaspoon onion sweet minced

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• aluminum foil
• stand mixer
• spatula
• pie form

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.
2. Lay bacon strips in a single layer on the baking rack.
3. Bake in the preheated oven until crisp, 25 to 35 minutes.
4. Drain the bacon slices on a paper towel-lined plate. Increase oven temperature to 375 degrees F (190 degrees C).
5. Heat canola oil in a skillet over medium heat; cook and stir onion in the hot oil until slightly softened, about 2 minutes.
6. Add garlic; cook until fragrant, 1 to 2 minutes.
7. Remove from heat and cool.
8. Coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.
9. Mix Neufchatel cheese, Cheddar cheese, onion-garlic mixture, chopped bacon, jalapeno peppers, cumin, and oregano in the bowl of a stand mixer fitted with paddle. Spoon mixture using a rubber spatula into an 8-inch pie pan.
10. Sprinkle bread crumb-bacon mixture over dip.
11. Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.