Jalepeno Poppers Dip
If you love Jalapeño Poppers, you'll really love this Jalepeno Poppers Dip that you can easily make ahead of time. You could serve it hot or cold, but either way it'll be a hit -- if it's cold it just tastes like a yummy cheeseball with a kick.
Servings: 1 pie plate
Ingredients
- 2-8 ounce packages of softened cream cheese, I use this kind
- 2-3 jalapeños, chopped small (leave some seeds in for a stronger kick)
- 1/2 pound bacon, crumbled or cut into small pieces, best from pastured pigs — click here if you don't have a good local source of healthy meat
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1/4 teaspoon sea salt
- 1/2 cup sour cream , plane yogurt, or dairy kefir for a probiotic kick (serve it cold in this case to preserve the good probiotic goodies)
- 1 cup cheddar for the top, shredded
Instructions
- Mix all the ingredients except the shredded cheese together and spread into a square baking pan or pie plate. Sprinkle the cheese on top and refrigerate until about 20 minutes before serving. Bake in a 350* oven for 10-15 minutes or so, until the dip is hot and cheese is melted. (If you're using raw kefir or raw yogut, just melt the cheese quickly in your oven on broil, so you can serve it hot but still preserve the probiotic benefits.)
- Serve with your favorite organic crackers, or maybe some homemade sourdough crackersor these einkorn crackers. It's also yummy with organic tortilla chips or veggies like carrots or celery.