Over the past few years, I have seen jalapeno jelly a number of times at grocery stores and farmers markets. I believe I started noticing it when we lived in LA and definitely see it a lot here in San Antonio. It may be a regional thing, but every time I see it I wonder, “What on earth are people doing with jalapeno jelly?” The words “jalapeno” and “jelly” just do not seem the go together in my mind. HOWEVER, I got daring, picked up a jar, and now I am hooked!
The first recipe I whipped up with jalapeno jelly is a layered dip that is great for a snack or a party and is super easy to make. I think I will call it “Texan Kickin’ Dip.” The jalapeno has a surprise kick to it that I am just LOVING!
To make this layered dip, spread a layer of cream cheese (about 1/4 inch thick) across the bottom of the dish you will be serving your dip in. I was making a single serving here (for a little snack between and early lunch and later dinner), but you can customize this recipe and the quantities for any serving dish for any number of people. Also, I have made the dip with both regular cream cheese and fat free cream cheese. The other ingredients in the dip have enough flavor that you will not miss the fat in the cream cheese if you opt to go light.
Next, spread a thin layer of the jalapeno jam across the top of the cream cheese.
Sprinkle bacon over the top of the cream cheese. You can use freshly cooked pork bacon, cooked turkey bacon, or real bacon bits.
Then, prinkle chopped green onions over the bacon.
Serve with crackers or toasted bread and enjoy!
So far, I have only used the Jalapeno Jelly to make this scrumptious layered dip, but I am hoping to get even more daring with it over time. Any ideas?
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