March 02, 2012

Fresh Jalapeño Dip



Ingredients:
1 shallot, chopped
4 jalapeños, cored and quartered
3 strips thick cut bacon, cooked and crumbled
8 oz cream cheese, at room temperature*
16 oz sour cream*
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
sea salt
freshly ground black pepper

Directions:
Place the peppers and shallot in a food processor. Pulse until finely chopped. Add the sour cream, cream cheese, Worcestershire, lemon juice, salt and pepper. Pulse until well blended. Add the bacon. Pulse twice. Refrigerate at least 1 hour prior to serving.


*High quality reduced fat sour cream and/or cream cheese is okay.
My thoughts:
I had an insane craving for dip lately. No idea why. I didn't want anything too heavy so I came up with this fresh, light tasting dip. The peppers were especially tasty: juicy, spicy and a bit fruity so I didn't need to add a bunch of other ingredients to make an awesome dip. I added the bacon for a bit of smoky flavor. Since it is March (or was nearly, when I made this) I dipped some really tasty, skinny (I am sure not local) asparagus in it. So good. It was also a delight with tortilla chips but slightly less virtuous. The perfect dip to help usher in this warm weather I've been enjoying.

5 comments:

  1. This looks really good,...great for parties!

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  2. This looks amazing - I am so addicted to jalapenos lately. Will be going out to buy some today so that I can make this. Thanks for a great recipe!

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  3. This looks amazing - I am so addicted to jalapenos lately. Will be going out to buy some today so that I can make this. Thanks for a great recipe!

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  4. Looks delicious and simple. Right up my alley! :)

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