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
Make any salad better with this creamy dressing with all of the flavours of jalapeno poppers!
ingredients
- 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
directions
- Puree everything in a food processor and optionally let sit in the fridge for a few hours.
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Tieghan says
July 28, 2013 at 12:57 pmThis 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 says
July 28, 2013 at 11:12 pmThis. Is. Genius.
Kim | a little lunch says
July 29, 2013 at 5:54 amI like all the options you give in this recipe, Kevin. Bacon, however, is not optional. 🙂
Jill Plenty says
July 29, 2013 at 12:04 pmI'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 says
July 29, 2013 at 1:13 pmA typo: "glove garlic"
kevin says
July 29, 2013 at 1:39 pmAnonymous: Thanks
Anonymous says
July 29, 2013 at 4:42 pmdo you need to have butter milk can you use something else instead like half and half
Stephen Loucka says
July 30, 2013 at 9:45 pmI 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 says
August 26, 2013 at 3:01 amThis is DELICIOUS!!! Thanks for sharing!
Shambhavi Pandey says
August 29, 2013 at 4:09 pmFor how long can we keep this dressing stored?
kevin says
August 29, 2013 at 4:48 pmShambhavi Pandey: I would try to use it within 5-7 days, refrigerated.
susan kirby says
June 21, 2014 at 8:16 amthanks 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 says
March 9, 2015 at 3:44 pmTHIS IS BRILLIANT!!!!! I am making this immediately!!!!
Anonymous says
May 21, 2015 at 11:32 pmMade this tonite and it was great!! I doubled the recipe so that I could enjoy it with a little of everything