Jalepeno Popper Recipe — Imagine A Dip

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?

Jalepeño Popper Dip Recipe

The Players

The How-To

Preheat oven to 375F degrees.

Combine the cottage cheese, mayonnaise, bacon, jalapeños, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.

Combine the coconut flour, almond flour, Parmesan cheese and melted butter in a bowl, stirring until the mixture is evenly moist. Sprinkle over the top of the baking dish.

Bake in the preheated oven for 25 minutes,  or until the top is golden brown. Let rest for a few minutes, then sprinkle the top with fresh cilantro. Serve your jalepeño popper dip with homemade corn tortilla chips, Grain-Free Garlic Rosemary Crackers, or sliced vegetables (we like jicama).

 


(photo by saucesupreme)

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Comments

  1. Kat Posell says

    Sounds yummy! Is the bacon cooked or uncooked? I would think cooked, since 25 minutes in a casserole doesn’t seem enough time to cook it properly.

  2. Cristina says

    I haven’t had Jalapeno Poppers in over 12 years (they used to be one of my favorite appetizers until I read the ingredient label) — am looking forward to making this recipe! Thank you!

    • KristenM says

      I keep intending to post a recipe because it’s so simple.

      If using raw milk, I use this method from Gnowfglins.

      If using milk that’s been pasteurized, I use this method from Savvy Housekeeping.

      Both are ridiculously easy, but there’s a couple extra steps to take with raw milk to ensure your end products remain raw.

  3. Michelle says

    I was wondering the same thing, where do I find a good and easy recipe for homemade, full fat cottage cheese?

  4. Karen says

    It took less than 20 minutes for a pack of alpaca shearers to make this entire dish disappear! Wow – it was amazing.

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