Smoked Jalapeno Popper Dip
A delicious take on jalapeno poppers cooked on the grill-- just easier and dippable!
Equipment
- Traeger Grill preheated to 225°
- Grill-proof baking dish
- Alumninum foil-lined cookie sheet
Ingredients
- 6 whole fresh jalapenos, rinsed
- 10 slices uncooked bacon
- 1 block cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tbsp Spiceology Jalapeno Popper seasoning
- 2 blocks Cabot Creamery Cooperative cheese, shredded we used one block of habanero and one Vermont Sharp cheddar
Instructions
- 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 jalapenos (removing most of the seeds and chop the bacon.
- Stir in all the jalapenos and most of the bacon in the cream cheese mixture. Reserve about 2 tbsp bacon pieces.
- Stir in 3 cups of the shredded cheese (reserve about 1 cup) to the cream cheese mixture. Mix well.
- Smooth cheese mixture in baking dish, then top with 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 toasts and veggies for dipping.
Notes
Depending on the heat of your jalapenos, this could be a spicy dish. We have found that peppers either grown at home or purchased at the farmer's market are generally a lot spicier than regular grocery store peppers. But if heat is an issue, use fewer peppers!