Ingredients
Scale
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
Instructions
- Prepare the jalapeno peppers by removing the stems, then slicing them lengthwise and removing the seeds.
- 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.
- 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.
- Serve with tortilla chips (or whatever you prefer to dip with!). Leftover dip can be refrigerated for up to a week.