jalapeño popper dip!!!!!

jalapeño popper dip 

makes ~3 cups, serves a lot!

4 slices bacon, cooked 

15-20 pieces of pickled (or “candied”) jalapeño, diced small 

8oz cream cheese, softened 

⅓ cup + 2 tbsp sour cream

1 clove garlic, minced

salt & freshly ground black pepper 

Crumble or chop up the cooked bacon and add to a mixing bowl. Add the diced jalapeños and any juices, then the rest of the ingredients. Mix well and season with salt and pepper to taste! 

You can serve & enjoy it as is, or add a bit of shredded cheddar to the top and bake it for 15 minutes at 350 so it’s bubblin’. Serve with pita or bagel chips, toasted baguette, pretzels… I’ve been using it as a spread on egg sandwiches too! You can also use this dip as a filling for lil puff pastry hand pies, or fried wontons! 

Notes:

• i used 2 tbsp of shio koji in the most recent batch i made and it was a good addition. you could use a tablespoon of miso or soy sauce for a similar effect!

• use any pickled pepper if you don’t have jalapeños on hand! 

• you can use fresh jalapeños— i did not test this, but i would sauté them with the garlic for 5 or so minutes in a little bacon grease to soften them up before mixing with the cream cheese 

• it’s very good as a condiment!!