My jalapeno poppers are kind of legendary, I've made them for years now, not just for parties, but sometimes for dinner, they are that good! This year for thanksgiving I was looking to recreate some of my old recipes, and I've seen a few of these floating around with the onset of football season, so I decided to give a jalapeno popper dip a try.
First things first, my dip varies from others out there, because it absolutely had to contain bacon, that is the best part of my jalapeno poppers. Next, all the recipes that I saw out there used a very small amount of fresh raw jalapenos for the dip, YUCK! Everyone knows that the sweet and smoky deliciousness of a jalapeno comes from roasting it, like in my jalapeno popper recipe, so I knew I had to keep that element.
If you were looking to make this grain-free or primal, you could omit the cracker topping or use a gluten free cracker substitute, but being that it is thanksgiving, I've decided to omit grains where it made sense for the recipe, and that way the recipes that use grains are a special treat for Thanksgiving that doesn't sacrifice flavor and texture.
Ingredients:1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup Mayonnaise
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
8-10 jalapeño peppers, roasted whole in oven until soft, then chopped
6 slices of bacon, cooked until crisp and chopped
12 Ritz Crackers, crushed (about 1/2 cup)
Roast your jalapeno peppers ahead of time over an open flame, or in the oven until the skins have blistered and softened. Remove skins and chop jalapenos. If you want to tame the heat, remove the seeds inside.
Once cooked and well combined stir in the bacon bits.
You can either place into a small crock pot to warm through and serve out of, or place into a small casserole dish and bake at 350 for 20 minutes.
Makes 18 Servings (2 Tbls Per Serving)
Nutritional Info: Calories 180; Carbs 13g; Protein 3g; Fat 13g; Fiber 0g