Jalapeño Popper Dip with Red Pepper Maple Jelly

As we soar past the halfway point of August, the Back-to-School season and cooler temperatures are just around the corner. But before we fully embrace Fall, let’s savour what remains of summer with the perfect party appetizer! Introducing Week 2 of our August Appetizer Series: Jalapeño Popper Dip with Red Pepper Maple Jelly. This recipe was inspired by Erin Aronowitz from Spinach & Bacon. You can check out the original recipe here.

Fresh from the Garden or Farmer’s Market

If you have hot pepper plants in your garden, they’re probably bursting with colour right now! This recipe is the perfect excuse to use up some of those vibrant peppers while inviting friends over to help enjoy the bounty. Don’t have a garden? No problem! Peppers are abundant at farmers’ markets this time of year, making jalapeños an easy find as you gather the ingredients for this flavourful dip.

A Perfect Blend of Flavours

This dip combines the richness of cream cheese and sour cream to create a velvety base, while the diced jalapeños add just the right amount of kick. The addition of crispy bacon brings a savoury, smoky element that complements the heat of the peppers. But what truly sets this dish apart is the generous layer of Red Pepper Maple Jelly—a handcrafted product made right on our farm with our own maple syrup.

Balancing Heat with Sweet

Red Pepper Maple Jelly strikes the perfect balance of sweet and spicy, with just a hint of chili and maple syrup. If you’ve ever tried Mexican hot chocolate, sweet chili sauce, or hot honey, you know how sugar and spice can harmonize to create a surprisingly balanced flavour profile.

🌶️ The sweetness helps to temper the heat, resulting in a flavour that’s both rich and approachable—even for those who typically shy away from spicy foods. 

📌 Tips for Serving Jalapeño Popper Dip:

• Garnish with Fresh Herbs: A sprinkle of fresh cilantro or green onions adds a pop of colour and a fresh flavour that compliments the richness of the dip.
• Serve Warm: This dip is best served hot, straight from the oven, when the cheese is still bubbling and the flavours are at their peak.
• Offer a Variety of Dippers: While tortilla chips are a classic choice, consider serving with sliced baguette, crackers, or even fresh vegetable sticks for a lighter option. Try baked pita bread brushed lightly with olive oil and a sprinkle of vegetable seasoning.

Savour the End of Summer

As summer winds down, take the time to enjoy the fresh flavours of the season with friends and family. This Jalapeño Popper Dip with Red Pepper Maple Jelly is the perfect way to do just that. Whether you’re gathering for a backyard barbecue or a cozy indoor get-together, this dip will undoubtedly be the star of the show. Stay tuned for the ✨FINALE✨ of our August Appetizer Series, and don’t forget to stock up on our Red Pepper Maple Jelly to keep the flavours of summer alive well into the Fall!

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Jalapeño Popper Dip with Red Pepper Maple Jelly

Ingredients  

• 1 Brick (250g) Cream Cheese, room temperature
• ¼ cup Mayonnaise
• ½ cup Sour Cream
• 4-5 cloves Garlic, minced
• 3-4 Fresh Jalapeños, diced with the seeds removed
• 1 ½ cups Freshly Shredded Cheese (a blend of cheddar* and Monterey Jack)
• 6 slices Bacon, cooked and crumbled
• ¼ Cup White Meadows Farms Red Pepper Maple Jelly

* For an extra hint of maple flavour, add up to ¼ cup of shredded Maple Cheddar cheese. However, we recommend not exceeding this amount, as the aged texture may not blend as smoothly with the other ingredients in the dip.

Method

1. Cook the Bacon: Cook the bacon until crisp, then break it into small pieces and crumbles. Set aside.
2. Preheat the Oven: Preheat your oven to 350°F (175°C).
3. Prepare the Jalapeños: Carefully remove the seeds from the jalapeños, then dice them into small pieces.
4. Mix the Ingredients: In a large bowl, combine the cream cheese, mayonnaise, sour cream, minced garlic, diced jalapeños, shredded cheese (reserving a little for topping), and crumbled bacon. Mix until well combined.
5. Assemble the Dip: Transfer the mixture to a small baking dish. Sprinkle the reserved shredded cheese on top.
6. Bake: Bake the dip uncovered for 28-30 minutes, or until the cheese is bubbling and golden.
7. Warm the Jelly: While the dip is baking, slightly warm the Red Pepper Maple Jelly in the microwave or in a small saucepan on the stove to make it easier to spread.
8. Finish and Serve: Remove the dip from the oven and immediately top with the warmed Red Pepper Maple Jelly and reserved shredded cheese. Serve hot with your choice of dippers.