Buffalo Cheddar Chile Dip

INGREDIENTS 10 slices bacon, cooked crisp 2-3 chicken thighs or breasts, grilled and shredded 1 (8-oz.) cream cheese, softened 1/3 cup mayonnaise 1/3 cup sour cream 1 container Alouette Spicy Jalapeno Spread (Optional) 2 jalapeños, minced 1 small container diced green chiles 1 1/2 cups shredded cheddar 1 1/2 cups shredded Monterey Jack 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper Directions: Preheat oven to 350º. Cook bacon crisp. When cooled, chop bacon. Grill chicken and then shred. In a large bowl, stir together cream cheese, mayo, sour cream, cheese spread, cheddar and jack cheeses, jalapenos, green chiles, bacon, chicken, garlic powder, salt and pepper. (Reserve some shredded cheese, bacon and jalapeno for topping.)Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining 1/2 cup each of cheddar and Monterey Jack, cooked bacon, and jalapeño. Bake until dip is golden and bubbly, about 25 minutes. Serve with tortilla chips.