Jalapeno Popper Dressing

Jalapeno Popper Dressing

As many of you know I am completely obsessed with jalapeno poppers and I enjoy experimenting using their flavours in others dishes. With summer here I have been thinking about salads a lot and the other day I had a crazy idea, how about a jalapeno popper salad dressing? The thought of a dressing that can give any salad all of the flavours of jalapeno poppers was so wonderfully amazing that I just had to make it! Jalapeno poppers are made by stuffing jalapeno peppers with cheese, commonly cream cheese, and then either breading them and frying until crispy or wrapping them in bacon and grilling them. With these flavours in mind I started the dressing out with a base of creamy and tangy cream cheese along with plenty of jalapeno peppers. Too make the dressing pour-able I added Greek yogurt and butter milk and I seasoned it with garlic, green onions and cilantro. I couldn't give the dressing a crispy coating so I opted for the bacon; I mean you can never go wrong with adding bacon! The resulting jalapeno dressing is super smooth and creamy with just the right amount of heat and all of the flavor of jalapeno poppers! Using a low fat cream cheese works perfectly well in this dressing meaning that it is also pretty light! Salads better beware this summer as this jalapeno popper dressing is coming!

Jalapeno Popper Dressing

Jalapeno Popper Dressing

Jalapeno Popper Dressing

Prep Time: 10 minutes Total Time: 10 minutes Servings: 1cup

Make any salad better with this creamy dressing with all of the flavours of jalapeno poppers!

  • 1/2 cup cream cheese (light is ok), softened
  • 1/4 cup Greek yogurt or sour cream or mayonnaise
  • 1/4 cup buttermilk
  • 1/4 cup fresh, pickled or roasted jalapenos
  • 1 clove garlic
  • 1 green onion
  • 1 tablespoon cilantro
  • 2 tablespoons bacon, cooked and crumbled (optional)
  • salt and pepper to taste
  1. Puree everything in a food processor and optionally let sit in the fridge for a few hours.

Tip: Add the jalapenos a bit at a time to get the heat level to where you want it.


Tieghan said...

This sound so good. I love the addition of cream cheese and anything with jalopenos is always a winner in my book!

Des @ Life's Ambrosia said...

This. Is. Genius.

Kim | a little lunch said...

I like all the options you give in this recipe, Kevin. Bacon, however, is not optional. :)

Jill Plenty said...

I'm with you.... love jalapeno popper anything! This dressing sounds wonderful - I have added it to my Pinterest board called "My Jalapeno Love Affair" Love tons of your recipes - I have you listed as a favorite blog on my blog. :) Keep up the great recipes! Jill @ Mama Ging

Anonymous said...

A typo: "glove garlic"

Kevin Lynch said...

Anonymous: Thanks

Anonymous said...

do you need to have butter milk can you use something else instead like half and half

Stephen Loucka said...

I made this last night.. and as a few people have said.. bacon is not optional. I used sour cream.. love the tangy taste the buttermilk provides.. yummy.

Anonymous said...

This is DELICIOUS!!! Thanks for sharing!

Shambhavi Pandey said...

For how long can we keep this dressing stored?

Kevin Lynch said...

Shambhavi Pandey: I would try to use it within 5-7 days, refrigerated.

susan kirby said...

thanks kev this is truelly delicious and is going to be on the menu at our house here in south island NZ quite often....you are a great cook

Laki said...

THIS IS BRILLIANT!!!!! I am making this immediately!!!!

Anonymous said...

Made this tonite and it was great!! I doubled the recipe so that I could enjoy it with a little of everything

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