Jalapeño Popper Dip

First cook down the chopped bacon, saving a few tablespoons of the bacon fat in the pan.

Next throw the onions and sliced jalapeños in the same pan with that bacon fat. Cook over medium low heat for about 45 minutes making sure to stir often.

Next combine the cream cheese, mayo, bbq rub, half of the Monterey Jack, bacon, onions, and jalapeños. Give it a mix and taste to see if you need any more bbq rub.

Add to an 8 inch cast iron skillet, level out the dip, add the rest of the cheese, and top with a good sprinkle of the bbq rub.

Throw this in the oven at 425F degrees for 15-20 minutes, or until the top is bubbly and nicely browned. Broil to finish. Top with chives, and eat with some toasted baguette slices. Enjoy!