Daily Special:Bacon Jalapenos & Dip

Bacon Japalenos & Dip by Pitmaster Matt Barry from Midwood Smokehouse

Serves 10-12 people

 

Dip Ingredients:

  • 2 ½ Pounds bacon, diced
  • 1 cup fresh jalapeno pepper, seeded, stemmed and small diced
  • ½ cup roasted garlic
  • 8 bacon wrap jalapeno’s (see recipe below)
  • 1 ½ cup sour cream
  • ½ cup Duke's mayo
  • 1 ½ pounds cream cheese
  • Salt & pepper

Directions:

  1. Bring cream cheese to room temperature
  2. In a food processor puree bacon wrap jalapenos and roasted garlic
  3. In a large skillet, cook bacon until crisp
  4. Add diced jalapenos to bacon and cook until soft.  Mixture should be neon green
  5. Remove from pan and put into a large bowl.  Add puree bacon wrapped jalapeno mixture and blend until combined.
  6. In a stand mixer, whip cream cheese, mayo and sour cream until smooth
  7. Fold in jalapeno bacon mixture
  8. Season with salt and pepper
  9. Serve with your favorite chips & crackers

Bacon Wrapped Jalapenos Ingredients:

  • 8  fresh jalapenos
  • 1 pound Monterrey Jack cheese cut into small sticks
  • 8 slices bacon

Directions:

  1. Cut stems off of peppers and cut them all in half long ways.
  2. Remove seeds from peppers.
  3. Fill each pepper with one piece of cheese
  4. Wrap 1 slice of bacon around each pepper half
  5. Place on baking sheets and place in 350 degree oven for 10 to 15 minutes or until bacon is fully cooked
  6. Let cook until set
  7. Place in smoker and smoke for 25 minutes
  8. Remove and cool
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