4 Tbls. unsalted butter (1/2 stick)
1 small red onion, diced
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
6 oz. good quality Canadian bacon, diced (Nueske’s)
8 oz. can pineapple tidbits, drained
8 oz. pkg. low-fat cream cheese, softened
½ c. mayonnaise (Hellman’s with olive oil)
1-1/2 c. shredded Monterey Jack cheese, divided
5 strips center cut bacon, cooked until crispy and chopped
1 t. kosher salt
1 t. coarsely ground black pepper
tortilla chips
crackers of your choice
Lightly grease a 1-1/2 quart or 9 x 9-inch baking dish and set aside.
Melt butter in a large skillet over medium-high heat. Once melted, stir in onion, garlic and jalapeno pepper. Cook until softened and begins to caramelize (about 5 minutes).
Stir in Canadian bacon and pineapple. Cook for another 2-3 minutes. Remove from heat and set aside to cool slightly.
In a large bowl, cream together cream cheese and mayonnaise; add 1 cup of the Monterey Jack cheese and stir until combined. Add 4 strips of crispy bacon (save the rest for garnish), salt, pepper and cooked onion mixture. Stir until combined and transfer to prepared baking dish.
Sprinkle with remaining ½ cup Monterey Jack cheese and 1 strip of crumbled bacon.
Bake at 350 degrees until golden brown on top and bubbly (about 20 minutes).
Serve with tortilla chips or crackers of your choice.