Pepper Popper Dip is an easy and delicious way to enjoy “stuffed” peppers.
Being a mostly keto/low-carb eater, I’m always on the lookout for any recipe or dish that will allow me to feel like I’m really treating myself. But for sure, it’s got to be easy if I’m going to eat it often. So I figured poppers would be one of those easy treats.
My first taste of Bacon-Wrapped Jalapeno Poppers was amazing! I tried them a second time in the air fryer. So good! But man, the stuffing and the wrapping? Who has the energy for that?
I had planned to make them one day but ran out of time to do all the said stuffing/wrapping. Consequently, I decided to just take the easy way out and keep them unstuffed. It would all just be a dip.
And now, well, I really prefer it that way! It’s all the things I love about poppers but without as much work. I just end up using a spoon and stuffing them right before I stuff them in my mouth!
Jalapeno peppers work great for this recipe, but you can also use sweet mini peppers. I actually prefer those, really. Jalapenos seem to be hit-or-miss lately for me. Some are way hot and others fairly mild so I never know what I’m getting!
Regardless of which type of pepper you use, prepare them in the same way by cutting off the stems, slicing in half lengthwise, and removing the seeds and the pith. If you prefer to stuff them prior to baking, just take the dip and spoon it into the halves. Hmmm, I guess that technically means this is not a “dip.” Oh well.
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Pepper Popper Dip
Description
Pepper Popper Dip is an easy and delicious way to enjoy “stuffed” peppers.
Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup cooked bacon, crumbled (or prepackaged bacon bits)
- 1/2 cup shredded cheddar cheese
- 1/2 tsp. salt
- 1/4 tsp. onion powder
Instructions
- Put the oven broiler on HIGH.
- Prepare the peppers by cutting off stems, slicing in half lengthwise, and removing pith and seeds. Set aside.
- In a small mixing bowl, combine all ingredients and stir with a spoon until combined. Spread into a small baking dish. (I use a loaf pan.)
- Place the dip and the pepper halves (cut side down) onto a baking tray. Place on a shelf in the oven that you normally use for broiling. Broil until both dip and peppers have browned some and dip is heated through.
- Serve. I like to put the dip in individual ramekins. The peppers are not rigid enough to actually dip, so use a spoon to top the peppers with it.
