Three words: Bacon. Jalapeño. Cheese. Put them all together. This dip is probably the most amazing and flavorful appetizer I have ever come across, and all of the credit goes to Mike Gardner. Mike has an incredible garden on his property where I can always find fresh basil, roma tomatoes, sugar snap peas, and spicy jalapeños, just to name a few. We made this dip as our appetizer for sushi that night. You can make this dip as spicy as you like by either removing the seeds from the jalapeños or leaving them in. I always like a little spice so we left some seeds in. This dip is super simple to make and basically only calls for three ingredients. You can feel free to use whatever cheese you like, but I’d suggest Trader Joe’s (for those of y’all with access to TJ’s) DIVINE cheddar. Ok, so its not really called divine cheddar, its just what I call it because it really is divine. The true name is Unexpected Cheddar Cheese and what makes this cheese so amazing is that its a cheddar and parmesan blend. Combined with the spicy jalapeños and bacon gives you the most unexpectedly divine dip.
Bacon Jalapeño Cheddar Dip
- 5-6 strips of bacon
- 1 1/2 cups of cheddar cheese
- 10-15 de-seeded jalapeño peppers (you can add more depending on how spicy you want it)
- 1 tablespoon olive oil
In a food processor, pulse the sliced peppers (we left a few seeds in to make the dip more hot) until they are finely minced.
In a medium skillet, cook the bacon with a little bit of olive oil on medium heat.
After the bacon is cooked, pat the grease dry on a paper towel and chop finely. Grate the cheese.
Mike’s son, Dakota, watching over us as we cook. Isn’t he the cutest?!
Add the finely chopped peppers into the skillet and cook.
Sprinkle the chopped bacon on top.
Add the grated cheese. Don’t stir the peppers too much. When the cheese is melted the dip is done and ready for dipping!