Recipes for jalepeño poppers are a dime a dozen. There are so many variations on the theme of stuffed jalepeño peppers — bacon-wrapped jalepeños stuffed with cream cheese, refried beans, even smoked salmon. Growing up in Texas, jalepeño poppers of one variety or another made a show at every party. And just about every fast food chain or down-home restaurant serves up its own take on the jalepeño popper as a crowd-pleasing appetizer.

But here’s the thing. Following most recipes for jalepeño poppers is labor intensive. You’ve got to cut each jalepeño in half, seed the jalepeño halves, stuff each jalepeño half with something gooey, then either wrap the jalepeño up in bacon or roll it in breadcrumbs before baking it.

So, I got inspired. Why not transform my favorite jalepeño popper recipe into a dip?

I really love pork rinds & cracklings, but it’s next to impossible to find any commercial brands that source foraging piggies. Make my own, you say? I’ve tried that, but it just takes so darn long. When those salty snack craving hits, sometimes you want instant gratification.