Don’t you love Jalapeno Poppers? You can probably toss down several dozen of them without blinking an eye, especially if accompanied by a cold, cold beer. For those of us who pay an intestinal price for that much jalapeno, or if you don’t want to spend hours over a deep fryer on a tasty snack that is gone in minutes, this recipe is for you. It allows you to control the heat (by the number of peppers and the option of leaving in seeds and/or membranes), control the servings, and still get that delicious popper flavor we love.
Serve it at your Salt Lake City summer barbecue or as a great addition to a winter or holiday party – there won’t be a single drop left.
Easy Popper Dip
- 8 slices bacon, diced
- 2-8 ounces packages cream cheese at room temperature
- 1-cup mayonnaise
- 3-6 jalapeno peppers
- 1 cup sharp cheddar cheese, shredded
- ½ cup Monterey jack cheese, shredded
- ½ cup chopped green onion (white and green parts), divided
- For the topping:
- 1 cup crushed Ritz (or similar) Crackers
- ½ cup Parmesan Cheese, shredded
- ¼ cup (½ stick) butter, melted
Preheat oven to 375 degrees. Cook bacon until crisp and drain thoroughly (easy on a rack in the oven). Remove stems and mince Jalapenos. Removing the seeds and membrane ridges inside will reduce the heat. Mix bacon, jalapenos, mayonnaise, cheddar, Monterey Jack and three-quarters of the onions together. Place in an ovenproof dish that allows the dip to be at least one inch thick – about 10 X 10 inches).
Mix together crushed crackers, Parmesan and butter. Sprinkle mixture over dip. Bake for 20-25 minutes until golden brown and bubbling. Sprinkle with reserved green onions or slices of jalapeno. Serve with crackers and/or tortilla chips.
A note on jalapenos – if you like a roasted flavor, blacken the skins of the peppers before cutting them. Do this over a gas burner or under the broiler. Place the hot peppers in a plastic bag and let the blistered skin sweat off while they cool. Do not rinse – you’ll lose flavor. Be sure to wear disposable gloves if you are not used to the heat. Do not touch your face, lips and eyes after your hands have been in contact with the jalapenos. If you do, don’t worry. You’ll only do it once. Milk, yogurt or sour cream will lessen the sting.
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Source: Adapted from a recipe by Gabby’s Goodies on dotcomsformoms.
Most of us love Jalapeno Poppers but they take too much work. Make the filling, clean the peppers, fill the peppers, bread the peppers and then deep fry them. Save time and a few calories by putting everything in a dip and serving with crackers or tortilla chips
Jalapenos are as hot as you want them to be. By removing the inner membrane and seeds, the pepper will be milder but still spicy. If you roast jalapenos first under a broiler, on a grill or on a gas burner, you get a deeper flavor. Place the hot roasted peppers in a plastic bag and allow them to steam. Remove the stem and skin and as much of the seeds and membrane as desired. Most of the heat is found in the membrane.
Beat the Heat
This Jalapeno Popper Dip is delicious with a cold beer. If the peppers are too hot for you, dairy products such as milk, yogurt, sour cream or ice cream help with the burning sensation created by capsaicin – a natural irritant found in chili peppers that burns the skin. Jalapenos are considered a moderately hot pepper, so use caution when cutting them. Don’t touch your eyes or your face, and add another layer of security by wearing gloves.