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smoked jalapeno dip

Creamy Smoked Jalapeno Dip

  • Author: Jess Pryles



8 large jalapeno peppers

8 oz sour cream

4 oz cream cheese

3 teaspoons Hardcore Carnivore Amplify

1 teaspoon kosher salt

2 tablespoons lime juice


  1. Prepare the jalapeno peppers by removing the stems, then slicing them lengthwise and removing the seeds.
  2. Place the jalapeno halves in a smoker running between 225 and 250f. Smoke for 2 hours until they begin to soften and color at edges.
  3. Place smoked jalapeno halves in a blender. Pulse 4-5 times to roughly chop them. Add in sour cream, cream cheese, salt, Amplify and lime juice. Blend for another 1-2 minutes until smooth and creamy. There will be some small pieces of Jalapeno, still.
  4. Serve with tortilla chips (or whatever you prefer to dip with!). Leftover dip can be refrigerated for up to a week.