Recipe: Jalapeño Popper Dip

Jalapeño popper dip – this dip is light, airy, and packs a punch of flavour. Whip out your food processor and let’s get cooking! We ate this dip with a mix of veggies and chips, the perfect combination.

Time to cook.

Ingredients

• 4 jalapeños
• a pack of cream cheese
• 1/2 cup of sour cream
• 1 cup of shredded old cheddar cheese
• 1/2 a jar of pimentos (without the liquid)
• 1/2 teaspoon of garlic powder.
• 1 piece of gluten free bread
• 1/2 cup of chopped parsley
• 1 tablespoon of grape seed oil
• salt to taste
• chips and veggies to dip

First up, get the jalapeños ready. Either fire up your BBQ or get your broiler or gas stove ready and char the peppers. You’ll want them nice and toasty, black on the outside. Then, scrape the skin off and deseed.

Set the oven to 375 on bake.

Next, toast the piece of gluten free bread. Once it’s toasted, toss in your food processor and turn it into bread crumbs. Then, add to a small bowl and mix with the chopped parsley and the grape seed oil. Set aside for now.

Back in the food processor (no need to clean it, all good!) add in the jalapeño, cream cheese, sour cream, cheddar cheese, pimentos and garlic powder. Mix well until smooth – and add in the salt to taste.

Once the dip is well combined, transfer it out of the food processor into an oven safe bowl. Top with the gluten free breadcrumb mixture and bake for 20 minutes.

While the dip is baking, cut and chop your assortment of veggies. This dip is adapted from Martha Stewart’s version which isn’t gluten free. Not only is this dip fluffy, it keeps well and makes a great topper for burgers!

Once the jalapeño popper dip is done, eat up!

Thanks for stopping by and happy cooking.

See you again soon.