10\u201d Cast iron skillet (optional)<\/span><\/li>\n<\/ul>\nSmoked Jalape\u00f1o Popper Dip FAQ<\/b><\/h2>\n This FAQ addresses common questions about making delicious Smoked Jalape\u00f1o Popper Dip, featuring smoked jalape\u00f1os, bacon, and a cheesy, bubbly base.<\/span><\/p>\nGeneral Questions:<\/b><\/h3>\n\nWhat makes this Jalape\u00f1o Popper Dip different?<\/b> This recipe uses <\/span>smoked<\/span><\/i> jalape\u00f1os, which adds a unique smoky flavor and mellows out the heat. Most other recipes use raw or pickled jalape\u00f1os. We also emphasize using bacon for added flavor.<\/span><\/li>\nIs this dip spicy?<\/b> The spiciness depends on the jalape\u00f1os and whether you remove the seeds. Smoking the jalape\u00f1os reduces some of the heat. Removing the seeds will further reduce the spiciness. If you like it extra spicy, keep some or all of the seeds. Pickled jalape\u00f1os are generally less spicy than fresh.<\/span><\/li>\nCan I make this ahead of time?<\/b> Yes, you can prepare the dip mixture (before baking) and store it in the refrigerator for up to 24 hours. Add the topping just before baking.<\/span><\/li>\nHow do I store leftovers?<\/b> Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.<\/span><\/li>\nWhat do I serve with this dip?<\/b> This dip is great with crackers, tortilla chips, toasted baguette slices, vegetables (like celery and carrots), or pork rinds for a low-carb option.<\/span><\/li>\n<\/ul>\nIngredient Questions:<\/b><\/h3>\n\nWhat if I don’t have a smoker?<\/b> You can char the jalape\u00f1os over a gas stove burner or with a kitchen torch. Alternatively, you can use pickled jalape\u00f1os (look for a brand without polysorbate 80).<\/span><\/li>\nWhat kind of wood should I use for smoking the jalape\u00f1os?<\/b> Any wood suitable for smoking vegetables will work. Fruit woods like apple or cherry, or milder woods like alder, are good choices.<\/span><\/li>\nCan I use pre-cooked bacon?<\/b> Yes, you can use pre-cooked bacon to save time. Just make sure to chop it finely.<\/span><\/li>\nWhat is pork panko?<\/b> Pork panko is a low-carb alternative to breadcrumbs made from crushed pork rinds. It’s a great option for keto or carnivore diets.\u00a0\u00a0<\/span><\/li>\nWhat if I can’t find jalape\u00f1os without polysorbate 80?<\/b> If you can’t find pickled jalapenos without polysorbate 80, you can use fresh jalape\u00f1os and char them as described in the recipe.<\/span><\/li>\n<\/ul>\nPreparation Questions:<\/b><\/h3>\n\nHow long do I smoke the jalape\u00f1os?<\/b> Smoke the jalape\u00f1os at 250\u00b0F (120\u00b0C) for about 30 minutes, or until they are soft.<\/span><\/li>\nCan I bake this dip on the grill?<\/b> Yes, if you have a pellet grill or smoker, you can bake the dip directly on the grill for added smoke flavor. Use a cast iron skillet for best results.\u00a0\u00a0<\/span><\/li>\nWhat size baking dish should I use?<\/b> An 8\u00d78 inch baking dish or an 8\u2033 inch cast iron skillet works well.<\/span><\/li>\nHow do I know when the dip is done?<\/b> The dip is done when it is bubbly and the topping is golden brown.<\/span><\/li>\n<\/ul>\nDietary Questions:<\/b><\/h3>\n\nIs this dip keto-friendly?<\/b> Yes, by substituting pork panko for breadcrumbs and serving with pork rinds, this dip can be made keto-friendly.<\/span><\/li>\nIs this dip gluten-free?<\/b> No, as written, the recipe is not gluten-free due to the breadcrumbs. However, you can make it gluten-free by using gluten-free breadcrumbs or swapping the bread crumbs with pork panko (which also keeps it low carb) or omitting the topping altogether.<\/span><\/li>\n<\/ul>\nNow, without further ado, let’s make this dip! If you make this dip don’t forget to rate and review this recipe and leave your comments below! Happy Noshing foodie fam! \ud83d\ude42 ~ Robyn<\/em><\/strong><\/p>\n\n
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Dip Ingredients<\/h4>\n\n4-6<\/span> fresh jalapenos OR 4 oz well drained pickled jalapenos<\/span> see note above- look for jalapenos without polysorbate 80<\/span><\/li>\n8<\/span> oz<\/span> bacon<\/span> cooked and finely chopped<\/span><\/li>\n8<\/span> oz<\/span> cream cheese<\/span> softened<\/span><\/li>\n1<\/span> tsp<\/span> garlic powder<\/span><\/li>\n1<\/span> tsp<\/span> smoked paprika<\/span><\/li>\n2<\/span> cups<\/span> shredded cheddar cheese<\/span><\/li>\n\u00be<\/span> cup<\/span> shredded parmesan cheese<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Crunchy Bread Crumb Topping (use Pork Panko to keep it Keto\/grain free!)<\/h4>\n\n1<\/span> cup<\/span> organic bread crumbs OR, if keto or carnivore- use pork panko (bread crumbs from pork rinds)<\/span><\/li>\n4<\/span> tbsp<\/span> melted butter<\/span><\/li>\n\u00bc<\/span> cup<\/span> shredded parmesan cheese<\/span><\/li>\n1<\/span> tbsp<\/span> chopped fresh parsley<\/span> optional but adds nice color<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nPreheat your smoker to 250 and add your favorite wood chunks. Smoke the peppers until they have become soft, about 30 minutes. (alternately, you can skip this step and use pickled jalapenos in a jar).<\/p>\n<\/li>\n
\nCook your bacon and then finely chop.<\/p>\n<\/li>\n
\nAfter the jalapenos have cooled from the smoker, remove the seeds and finely chop them. (If you prefer your dip spicy, keep the seeds).\u00a0<\/p>\n<\/li>\n
\nPreheat your oven or grill (if you have a pellet smoker this is the perfect time to use it) to 375 degrees farenheit.<\/p>\n<\/li>\n
\nUsing a mixer set to medium, combine the cream cheese, sour cream, garlic powder and smoked paprika until the mixture is fluffy.<\/p>\n<\/li>\n
\nNext, add the bacon, cheddar cheese, \u00be cup parmesan cheese and the diced jalapeno and mix well (it will be very thick at this point).<\/p>\n<\/li>\n
\nCoat a 20\u201d cast iron skillet with butter (use cast iron if you want to bake this dip on your grill or smoker for additional smoke flavor). You can also use an 8X8\u201d baking dish.<\/p>\n<\/li>\n
\nCombine the bread crumbs, melted butter, \u00bc cup shredded parmesan and chopped parsley.\u00a0<\/p>\n<\/li>\n
\nSprinkle the bread crumb topping over the cream cheese mixture.\u00a0<\/p>\n<\/li>\n
\nBake 22-25 minutes or until the breadcrumbs are have browned and the dip begins to bubble.<\/p>\n<\/li>\n
\nServe with your favorite crackers or toast points OR if you are low carb serve with pork rinds to keep it low carb. Happy Noshing on this addictive dip!!\u00a0<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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This dip uses smoked jalapenos but can easily be made with canned pickled jalapenos.<\/span>If you don’t have a smoker, you can char jalapenos with a pastry torch or over the flame of a gas stove.<\/span>You can bake this dip in your smoker for additional smoke flavor by using a cast iron pan that easily goes from smoker to your table when it’s finished baking.<\/span>Affiliate links have been used in this post.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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