Two weekends ago, I took a little spur of the moment trip to Denver for a friend’s home warming party. Everyone brought over tons of food and sides. I was in food heaven! There was an amazing jalapeño popper dip there that I knew I needed to make paleo asap, especially with the Super bowl right around the corner! Guys, this jalapeño popper dip. I am so, so excited how it came out. At first I was a little nervous about the heat but it is just the right amount of spiciness. Also if you don’t want to use potato chips to top it, you can use pork rinds like I did in my Buffalo Chicken Jalapeño Poppers!
So none of my teams made it into the Super bowl this year, but oh well. For me the Super bowl is all about the food! I love football finger foods. From dips to wings to everything in-between, game day is one of the best days to show off diverse flavors. Did you know that 1.25 billion chicken wings will be eaten on Super bowl Sunday?! That is insane. Also if you just finished up January Whole30 and don’t want to completely derail your reset, I rounded up 30 of my favorite Whole30 Super Bowl Snacks.
For Christmas, I received an Instant Pot. I finally busted it out of the box last weekend, and I have got to say I was impressed. At first, I was scared because I read the whole manual guide and it warns over and over again about getting burned. Thankfully those are mainly scare tactic to make sure you are safe and using the machine properly. If you do, you will be fine! I might be obsessed! I love my crockpot, but the Instant Pot is pretty awesome. Get ready for some Instant Pot recipes coming your way!
- 1/2 cup cashews
- 2 cups water
- 4 large jalapeños, cut in half lengthwise
- 1/4 cup paleo mayo, or vegan mayo
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup crushed coconut oil potato chips or pork rinds
- Boil cashews in two cups of water for 20 minutes.
- Once cashews are done, place cashews into a blender and mix until smooth with 1/4 cup cooking liquid.
- Remove seeds and veins on 2 jalapeños. For less heat, remove all seeds and veins.
- Place jalapeños skin side up on a foil-lined baking sheet.
- Broil in the oven for 5-7 minutes or until the skin is blistered and black in places.
- Remove from oven and place in a paper bag then seal for 10 minutes.
- Take the jalapeños out of the bag, scrape off the skin and rough chop.
- Heat oven to 350 degrees.
- Ina large bowl, combine cashew cream from blender, roasted chopped jalapeños, mayo, sea salt, black pepper, garlic power and onion powder.
- Scoop dip into an oven-proof 6x6” baking dish and top with crushed potato chips.
- Cook for 20 minutes then turn on broiled and cook for a minute or until top is lightly golden brown.
- Serve with remaining potato chips, cucumber slices and mini carrots.
Enjoy and go make this Paleo Jalapeño Popper Dip!