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
- 1 lb of homemade, full-fat cottage cheese
- 1 C. of mayonnaise (where to buy mayo made with healthy oils)
- 8 slices of cooked uncured bacon from foraged hogs, diced (where to find bacon from foraged hogs)
- 5 jalepeño peppers, diced
- 1/2 tsp. cumin (where to buy organic, non-irradiated spices)
- 1 1/2 C. cheddar cheese, shredded (where to buy cheese from grass-fed cows)
- 1/2 C. coconut flour (where to buy coconut flour)
- 1/2 C. almond flour (where to buy almond flour)
- 1 C. Parmesan cheese, shredded
- 6 tbsp. butter from grass-fed cows, melted (where to buy pastured butter)
- 1/4 C. cilantro, cut
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)
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.
Good question! Cooked, but not crunchy. I just went and clarified that in the recipe for others.
Sounds amazing! Thanks!
You’re welcome.
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
Between the coconut flour, the cilantro, and the cheeses, this sounds amazing!
Thanks! What a great ideal. I love Jalepeño Poppers but haven’t had them for quite a while. We’ll try it this way.
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!
Let us know how it turns out.
Great idea – love it!
Thanks!
Was there a resource on the page for mayo made with good oils? I couldn’t find anything there.
Yes! You can find it at the link for Wilderness Family Naturals.
So how do you make cottage cheese?
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.
I was wondering the same thing, where do I find a good and easy recipe for homemade, full fat cottage cheese?
It took less than 20 minutes for a pack of alpaca shearers to make this entire dish disappear! Wow – it was amazing.
Sounds awesome!
Do use fresh jalapeños or canned/pickled?
Thanks!
I thought on the GAPS diet you couldnt have cottage cheese, just dry curd?