Bacon and jalapeño? Hell yeah! This dip only gets better with each bite!
- 2 large jalapeño peppers
- 6 slices of bacon (cooked, but still soft)
- 1/2 head cauliflower (cut, steamed or boiled, and cooled)
- 2–3 heaping Tbsp almond butter
- 1/8 cup olive oil
- 1 garlic clove (minced)
- 1/2 tsp ground cumin
- ½ tsp paprika
- 1 pinch cayenne pepper
- 1/2 tsp dry mustard powder
- 1 1/2 Tbsp lemon juice
- 1/2 tsp salt (or to taste)
- 1 pinch black pepper
- Roast the jalapeno peppers. This can be done over a BBQ or gas burner’s flame, or in the oven under the broiler. You want to blacken all of the skin, so turn as needed (use a pair of tongs so you don’t burn yourself).
- Remove from heat and allow to cool to a point that you can rub the burnt skin off with your fingers.
- Cut off the top and then slice lengthwise. Depending on your heat tolerance, you may not want any of the jalapeño seeds. It may depend on how hot your peppers are as well (I’ve found jalapeño peppers to vary wildly). My intent was not for an overly spicy recipe, just to have the flavor of the flavor, so I recommend that you leave out the seeds and add them in gradually at the end (I ended up using the seeds from one of the peppers in my hummus).
- Combine all ingredients in a blender or food processor.
- Blend until smooth.
- Taste and add salt and/or jalapeño seeds as needed.
- Category: dip