March 02, 2012
Fresh Jalapeño Dip
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
freshly ground black pepper
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.