Toasted 4‑Cheese Ravioli with Cheesy Jalapeño Pepper Dip

Ingredients

• toasted 4‑cheese ravioli - 16 oz
• bacon, cooked & chopped - 6‑8 slices
• white onion, chopped - 1/4 cup
• garlic, chopped - 1 teaspoon
• cream cheese, softened - 16 oz
• sour cream - 1 cup
• dried parsley - 1/2 teaspoon
• smoked paprika - 1/4 teaspoon
• cheddar cheese, shredded - 1.5 cups
• mozzarella cheese, shredded - 1.5 cups
• Parmesan cheese, grated - 1/2 cup
• diced jalapeño peppers - 4 oz
• melted butter - 3 tablespoons
• panko breadcrumbs - 3 tablespoons
• butter for ravioli - as needed

Instructions

1. Cook bacon until crisp; sauté onion and garlic in reserved grease.
2. Mix cheeses, sour cream, spices, bacon, onion, garlic, jalapeños in bowl; spread into dish.
3. Sprinkle remaining cheese; top with butter-panko mixture and bake 20–25 mins.
4. Bake ravioli separately until golden, and serve alongside dip.