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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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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
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20 Responses to Jalepeno Popper Recipe — Imagine A Dip
  1. Kat Posell
    November 21, 2011 | 2:45 pm

    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.

    • KristenM
      November 21, 2011 | 2:48 pm

      Good question! Cooked, but not crunchy. I just went and clarified that in the recipe for others.

  2. Rebeca
    November 21, 2011 | 5:54 pm

    Sounds amazing! Thanks!

    • KristenM
      November 21, 2011 | 7:30 pm

      You’re welcome.

  3. Amy Love @ Real Food Whole Health
    November 22, 2011 | 11:35 am

    Hey Kristin!

    Great!! As a fellow Texan, I am more than familiar with the stuffed jalapeno peppers to be found everywhere, but you are right- they are labor intensive. Love the idea of a dip. Thanks! I’ll be sharing this with the family too :)

  4. Jenn
    November 23, 2011 | 10:23 am

    Between the coconut flour, the cilantro, and the cheeses, this sounds amazing!

  5. Walter Jeffries
    November 23, 2011 | 11:43 am

    Thanks! What a great ideal. I love Jalepeño Poppers but haven’t had them for quite a while. We’ll try it this way.

  6. Cristina
    November 24, 2011 | 1:28 pm

    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
      November 27, 2011 | 10:24 pm

      Let us know how it turns out. :)

  7. Sunny
    November 26, 2011 | 7:08 pm

    Great idea – love it!

    • KristenM
      November 27, 2011 | 10:25 pm


  8. june k
    February 2, 2012 | 6:16 pm

    Was there a resource on the page for mayo made with good oils? I couldn’t find anything there.

    • KristenM
      February 2, 2012 | 6:38 pm

      Yes! You can find it at the link for Wilderness Family Naturals.

  9. DrMommaLaelle
    May 25, 2012 | 12:13 pm

    So how do you make cottage cheese?

    • KristenM
      May 25, 2012 | 1:42 pm

      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.

  10. Michelle
    May 25, 2012 | 1:31 pm

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

  11. Karen
    May 27, 2012 | 2:57 pm

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

  12. Ericahalstead
    November 7, 2012 | 2:14 pm

    Sounds awesome!
    Do use fresh jalapeños or canned/pickled?


  13. Alexis
    February 16, 2013 | 1:03 am

    I thought on the GAPS diet you couldnt have cottage cheese, just dry curd?

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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