Directions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Lay out the strips of bacon on the baking sheet, ensuring the slices do not overlap. Sprinkle each strip with about a teaspoon of brown sugar.
3. Bake for 20 minutes, until deeply golden and caramelized.
4. Let cool, then slice into pieces.
5. Meanwhile, add egg, lemon juice, Dijon mustard, salt, minced garlic, Clebby’s Vegetable Oil, and ranch seasoning to a tall, wide-brimmed jar. Place an immersion blender at the bottom of the jar and blend until the mixture is smooth and thick.
6. Add softened cream cheese to a mixing bowl with the prepared mayonnaise and mix until well incorporated. Fold in the finely diced jalapeños, shredded cheeses, finely sliced scallions, and crumbled bacon. Reserve a bit of each ingredient for topping.
7. Scoop the mixture into a baking dish, smoothing into an even layer.
8. Top with the reserved cheeses, jalapeños, crumbled bacon, and scallions.
9. Reduce oven heat to 350°F.
10. Bake for 25-30 minutes, until the cheese is melted and bubbly.
11. Let cool slightly, then serve with tortilla chips or ridged potato chips.