Smoked Jalapeño Popper Dip from This Jew Can Que
Ingredients
6 whole fresh jalapeños, rinsed (we’ve used as many as 12)
10 slices bacon
1 block cream cheese, softened
1/2 cup Duke’s Mayonnaise
1/2 cup sour cream
2 tbsp Spiceology Jalapeno Popper seasoning
2 blocks Cabot Creamery Cooperative Cheese, shredded
*This recipe is extremely versatile. You can substitute any rub or type of cheese and still get outstanding results!
Cook
Recipe from This Jew Can Que - Go check out his website and IG page!
Preheat your Traeger grill to 225°.
Rinse the whole jalapenos and place them on the grill, allowing to cook for about 25 minutes.
Place bacon on cookie sheet and cook in the grill until rendered and slightly crisp.
In a baking dish, combine mayo, sour cream, cream cheese and popper seasoning. Mix until well blended.
Remove bacon and jalapenos from the grill and drain bacon on paper towels.
Roughly chop jalapeños (removing most of the seeds) and chop the bacon.
Stir all of the jalapeños and most of the bacon into the cream cheese mixture. Reserve about 2 tbsp bacon pieces.
Stir in 3 cups of the shredded cheese (reserve about 1 cup) to top the cream cheese mixture. Mix well.
Smooth the cheese mixture in the baking dish, then top with the remaining shredded cheese and bacon pieces.
Place in Traeger grill with the heat turned up to 350° and bake for about 30 minutes until hot, bubbly and browned on top.
Serve with tortilla chips, baguette slices, and/or veggies for dipping.
Tools
Grill: Traeger Grills
