Roasted Jalapeno Bacon Cheddar Dip

December 13, 2009 § Leave a comment

I originally found this recipe (called Jalapeno Popper Dip) over at King Arthur Flour, and tried it exactly as it was on their site. I wasn’t impressed. No, wait, that’s not true, it was good. Really it was. I just can’t seem to stop myself from finding a recipe and tweaking it around till i’m all OMG, yes, this is the way it was meant to be.
Apparently I did a fairly decent job. Chris, one of my boys was begging me to take it away so he wouldn’t eat anymore the first time I made it my way. I made it again for my birthday party, and he was all over it. That’s the sign of a good dish, eh?
Can i really call it Hot Popper Dip now? Probably not. I’m liking the sound of Roasted Jalapeno Bacon Cheddar Dip.

Don’t need step-by-step instructions? Click here for recipe without photo’s.

Our Ingredients:

2 or 3 fresh roasted jalapenos (instructions to follow, if you haven’t done this before)
2 –  8 ounce packages cream cheese, softened
1 cup mayonnaise (not salad dressing type mayo, trust me you only want real mayo)
1- 4 ounce can diced chilies, drained but not rinsed
2 cups  grated cheddar cheese
1/2 pound bacon, cooked and crumbled

ingredients

Let’s start on how to roast jalapenos. Yes, i think they need to be roasted. The flavor completely changes, and you won’t need a fire extinguisher to heal your tongue after your first bite.
We used our gas bbq grill for this process, but i’m leaving instructions for your oven, since most people would use this method.

1) Preheat your oven’s broiler, and set the rack about 6 inches below the element. (a toaster oven works too) to roast your peppers. Lay the peppers out on baking sheet leaving some room between them.

2) Rub a little vegetable oil on the peppers and place under the broiler. You will need to keep a close eye on them.

roasting jalepenos step one

3) When the peppers begin to blacken pull the tray out and turn the peppers. Return to the broiler, repeating until the peppers are nicely blackened all over, and softened.

roasting jalepenos step 2

4) Remove the peppers from the tray and immediately place them in a zip top bag (or a bowl with a tight lid) and seal. Leave them to cool for at least 10 minutes. This step is crucial to loosening the skin on the peppers.

roasting jalepnos step 3

5) After the peppers are cool enough to handle, remove them from the bag (or bowl) and using a  knife or fork peel away the blackened skin.

6) Remove the stem and seeds, and finely chop the peppers. If you have sensitive skin, wearing gloves is a good idea for this step. Be careful to wash your hands before touching your face, eyes etc. Set peppers aside.

roasting jalepenos step 4

Now onto the dip part!
Put the softened cream cheese into a food processor if you have one. If not,  a medium sized bowl and a hand mixer will work just fine.
Pulse the cream cheese till smooth.

Jalapeno dip

Add the mayonnaise, diced green chilies, and roasted jalapenos. Blend till smooth.

dip

Add the 2 cups cheddar cheese and bacon crumbles. Mix just until incorporated. Put into a bowl to chill for at least an hour, then serve with crackers, chips,

or cut up vegetables.

dip

_____________________________________________________

Recipe without photo’s:

Roasted Jalapeno Bacon Cheddar Dip

2 or 3 fresh roasted jalapenos (instructions to follow, if you haven’t done this before)
2 –  8 ounce packages cream cheese, softened
1 cup mayonnaise (not salad dressing type mayo, trust me you only want real mayo)
1- 4 ounce can diced chilies, drained but not rinsed
2 cups  grated cheddar cheese
1/2 pound bacon, cooked and crumbled.

Directions
Let’s start on how to roast jalapenos. Yes, i think they need to be roasted. The flavor completely changes, and you won’t need a fire extinguisher to heal your tongue after your first bite.
We used our gas bbq grill for this process, but i’m leaving instructions for your oven, since most people would use this method.

1) Preheat your oven’s broiler, and set the rack about 6 inches below the element. (a toaster oven works too) to roast your peppers. Lay the peppers out on baking sheet leaving some room between them.

2) Rub a little vegetable oil on the peppers and place under the broiler. You will need to keep a close eye on them.

3) When the peppers begin to blacken pull the tray out and turn the peppers. Return to the broiler, repeating until the peppers are nicely blacked all over and softened.

4) Remove the peppers from the tray and immediately place them in a zip top bag (or a bowl with a tight lid) and seal. Leave them to cool for at least 10 minutes. This step is essential to loosening the skin on the peppers.

5) After the peppers are cool enough to handle, remove them from the bag (or bowl) and using a  knife or fork peel away the blackened skin.

6) Remove the stem and seeds, and finely chop the peppers. If you have sensitive skin, wearing gloves is a good idea for this step. Be careful to wash your hands before touching your face, eyes etc. Set peppers adide._

Put the softened cream cheese into a food processor if you have one. (If not,  a medium sized bowl, and a hand mixer will work just fine.)
Pulse the cream cheese till smooth. Add the mayonnaise, diced green chilies, and roasted jalapenos. Blend till smooth.
Add the 2 cups cheddar cheese and bacon crumbles. Mix just until incorporated. Put into a bowl to chill for at least an hour, then serve with crackers, chips, or cut up vegetables.

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