This is not an original low carb recipe idea – apparently people have been doing this for awhile and nobody told me!! I feel so robbed of all the years I could have been eating bacon wrapped low carb jalapeno poppers! 😭😭😭
This is a case of ignorance NOT being bliss – but I plan to make up for lost time but eating low carb jalapeño poppers a LOT from now on!
I have to credit this guy for making me see the light, because when I saw his photo on Foodgawker a few weeks ago I was blown away by the recipe possibilities! I made my own version of course, but will forever be grateful to blogchef for the recipe idea!
My hacks: I baked them instead of grilling them, and added salsa verde and cheddar to the cream cheese for some more flavor. I made these low carb jalapeno poppers for our Superbowl gathering and they were a huge hit!
There are some things I would do differently next time I make them though.
1) use thinner bacon – I had thick cut on hand and it took too long to cook and was chewy.
2) Par cook the bacon in the microwave for about 3 minutes to render out some of the fat and get it started. While it’s still pliable I’d wrap it around the stuffed jalapenos and then bake it and I think it would get much crispier that way.
3) use toothpicks, I didn’t and a bunch of them unwrapped.
4) Maybe, just maybe, instead of wrapping them I’d just lay a cut strip of bacon over the top because while I’m shocked to be saying this, sometimes less is more and I discovered that there is such a thing as too much of a good thing, even bacon!
Either way, these bacon wrapped low carb jalapeno poppers are SO tasty that I could eat them every day for at least a week (and I might!) before I even got close to being sick of them!
Bacon Wrapped Stuffed Jalapeno Poppers
- Yield: 18 poppers 1x
Print Recipe
Pin RecipeIngredients
- 9 jalapeno peppers
- 8 oz cream cheese, softened
- 1/4 cup salsa verde
- 1/2 cup shredded cheddar cheese
- 9 slices bacon cut in half
Instructions
- Cut the jalapenos in half and remove all of the seeds.
- Combine the cream cheese, salsa verde and shredded cheddar in a small bowl. Once combined, add to a pastry bag or a sturdy 1 quart ziplock bag and cut off one corner so you can squeeze the cheese out of the hole and into the peppers. Fill the peppers with cheese mixture.
- Meanwhile, cook the bacon in the microwave or saute pan for a few minutes until it’s starting to brown a little but is still soft and pliable.
- Cool and then wrap each jalapeno half in one piece of bacon. Secure with a toothpick. Place on a foil lined cookie sheet (with sides) and bake in a preheated 375 degree oven for 15 minutes.
- Set the oven to broil and cook for 2-3 minutes, watching carefully to make sure they don’t burn! This gives the peppers a nice roasty flavor and ensures that your bacon will be crisp.
- Remove the jalapeno poppers from the oven and cool slightly before eating. Super low carb and soooo delicious!!!!
- Category: Appetizer
- Cuisine: Peppers
If you’re new to IBIH and like what you see, please subscribe to our newsletter, and/or like us on Facebook and you’ll be notified whenever I post something new!
New to Low Carb or Keto and not sure where to start? Check out my free 3 Day Keto Kick Start and Menu Plan – it contains everything you need to know to start losing weight fast on a low carb diet!
In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Bored with the same old low carb recipes? Looking for some new and delicious ways to keto on? I’VE GOT YOU COVERED!
Get more information on the books here, or simply click the Add to Cart button to download now!
All three for just $9.99!
Have you seen Wedding DJ Frisco says
February 19, 2018 at 9:09 amMy mom made these for me this weekend and we all loved them! A few changes, she used pineapple cream cheese (makes it so yummy) and used turkey bacon. This really cuts down on the grease and the bacon become more crispy.
candylind says
November 2, 2017 at 10:15 pmHere’s a tip, popper lovers – a strawberry huller is PERFECT for getting the seeds and membranes out of the peppers. The quicker they’re prepped, the quicker you’ll be munching!
KalynsKitchen says
January 18, 2016 at 8:21 amGood Morning! Just letting you know that I featured this recipe (and a few other from your site) in a round-up of 50+ Low-Carb and Gluten-Free Superbowl Appetizer Recipes. Hope a lot of people will click over from my site and check it out!
chris newborn says
January 9, 2017 at 8:12 pmThe best addition to the cream cheese mixture is browned hot (or mild) sausage!!!
CaitlinBrooks says
September 9, 2015 at 8:53 amDelicious! Thank you again! Your website has been such a life saver! I’m eating so much fabulous food and losing weight. I never thought this was possible!
Chantell says
April 29, 2014 at 12:50 pmI have a bacon wrapped Avocado recipe that you use precooked bacon instead, it makes it easier to wrap and tastes just as good. Maybe something to try with this?
kdonnrn@hotmail.com says
December 21, 2013 at 10:13 pmI love you site but when I am using my NOOK I am denied access. Do you have any idea why this happens or how to correct the problem?
Mellissa Sevigny says
December 22, 2013 at 8:15 amI’m sorry but I have no idea why that would be happening – there is no reason on my end that I can think of. Are you able to browse other websites with it?
Jody LeBlanc says
June 23, 2013 at 12:20 amYour recipes look yummy! But it doesn’t say how many carbs they are? ;
Mellissa Sevigny says
June 24, 2013 at 1:28 pmHi Jody, there are a few that I still need to go back and add the nutrition info too, but I hope you’ll find the the majority of the low carb and gluten free recipes here do tell you the calories, fat, carbs and protein. I hope to get to the rest soon!
Brittany says
June 15, 2013 at 9:21 pmHi Melissa!
I’m am new to your IBIH blog, but I really like what I see here. Would you mind posting Cal/Fat/Carb/Protein information? These look amazing :)
Bethony bradshaw says
April 12, 2013 at 1:59 pmMy sister has made these little prizes for years . With one slite change , they are cooked on a charcoal grill on a sheet foil. The grilled taste is wonderful
Julie @ Willow Bird Baking says
March 28, 2013 at 10:47 pmHey,
There’s a Facebook page currently reposting photos and full recipes, which hurts bloggers’ ability to make a living (in addition to being illegal.) They’ve reposted this one of yours (https://www.facebook.com/photo.php?fbid=431022686988357&set=a.431022470321712.1073741828.415979021826057&type=3&theater). Will you please take a moment to report this using this form on Facebook (https://www.facebook.com/help/contact/?id=208282075858952)? I’m hoping that if enough folks report it, she’ll realize she can’t just repost others’ content like that.
Thanks,
Julie Ruble
Mellissa Sevigny says
March 28, 2013 at 11:00 pmThanks so much Julie, I always appreciate it when people let me know about things like this! I reported it through facebook and hopefully it will help keep them from doing it to others.
Sharon says
March 18, 2013 at 1:04 pmI use a similar recipe from Pioneer woman. it has green onion instead of the salsa. they are baked at 325 for 1 hour. I put mine on a wire rack while they are baking and that way the grease is in the bottom of the pan and not mushing the pepper.. Then at the end of the cooking time you put some bar-b-q sauce on them and leave them in long enough for it to heat through.. They are very good and they don’t last long when you serve them…
Sharon says
March 12, 2013 at 7:20 pmI want to make these for a large crowd for a wedding at a campground. There will be a BBQ but It would be too hard to make enough on site. I was wondering if they could be made ahead of time, froze then heated up on the BBQ? I Made them for the 1st time last night for dinner and couldn’t get enough:) If you don’t think it would work any ideas on making them into some kind of 1 dish meal that would work to freeze and reheat? I know cream cheese can be kinda temperamental.
Thanks in advance!
Mellissa Sevigny says
March 12, 2013 at 10:21 pmHi Sharon, I’m not sure that freezing these would work – though I know that they freeze poppers that you buy in the grocery store, so maybe. ??? I would experiment at home first before taking them on the road. If you were planning on using it as an appetizer, you could probably combine all of the ingredients into a dip for tortilla chips, but you’d still have to find a way to heat it onsite. But yum! Have fun!
Rick Meyer says
March 11, 2013 at 8:11 amAlt. Recipe:
Stuff with shrimp, sprinkle with Cajun spice like “Tony Chachere”, wrap with bacon and cook on grill. Mmmmm. Good stuff!
Kimarie S says
February 19, 2013 at 2:31 pmDon’t forget to wear gloves when cutting the jalapenos. I didn’t and it felt like I was holding fireballs in my hands for the rest of the day and night! I even had my poor little nieces helping me de seed. Oh, I felt so bad for them.
Mellissa Sevigny says
February 20, 2013 at 8:27 amGood point – I’ve done that too and it feels like someone jammed bamboo splinters under your nails for the next 24 hours!
Beth says
February 14, 2013 at 10:42 amI use precook bacon to save time, they come out extra crispy too:) Thanks for posting love your site!!!
Josh says
January 29, 2013 at 11:51 amDo you use fresh or canned jalapeños?
Mellissa Sevigny says
January 29, 2013 at 12:46 pmI used fresh Josh! Enjoy!
Brittney says
January 19, 2013 at 1:24 amI make mine with shredded cheese and hidden valley dill ranch dressing mix (powder kind) and they are absolutely wonderful!
Mellissa Sevigny says
January 21, 2013 at 4:35 pmSounds delicious, thanks for sharing!
Carolyn Tolbert says
January 13, 2013 at 11:46 ammmmm…..sounds so good, I’ll have to give it a try.
Mellissa Sevigny says
January 21, 2013 at 4:41 pmHope you like them Carolyn!
Beverly says
January 11, 2013 at 2:26 pmI actually made poppers a few days ago. Instead of wrapping, I cut the strips of bacon into thirds and laid a third over each. Perfect ratio of bacon to cheese to pepper!
Mellissa Sevigny says
January 21, 2013 at 4:50 pmThat’s how I do them too now Beverly! It’s so much easier than wrapping and you don’t have the soggy bacon on the bottom! I’ll be making these soon for superbowl 2013!
Anonymous says
November 14, 2012 at 5:04 pmi have had these before…very good but we brushed them with bbq sauce after wrapping them in bacon and before putting them in the oven……they are delicious
Anonymous says
October 16, 2012 at 10:12 amI have been making these for years! There’s hardly ever any leftovers. A few tips…when you are getting the seeds out, run it under cold water as you are scraping so they aren’t so hot. It works! Also, I dice white onions, shredded pepper jack cheese, and a little bit of garlic powder to my cream cheese. I also wrap them in prosciutto instead of bacon. It is already cooked so you just wait for them to melt. I also put them in the freezer after I make them so that the cheese is firm and it keeps it from melting out of the pepper. I have also added can chicken to the cream cheese mixture before and it is great that way too! There are many different ways to try this recipe!
Mellissa Sevigny says
October 19, 2012 at 1:56 pmI love your prosciutto idea! The bacon doesn’t always get as crisp as I’d like and the prosciutto would totally solve that problem! Awesome, thanks for sharing!
Sherry Lynn says
August 18, 2012 at 7:36 pmLove love these. I am a newbie to low carb. Maybe I don’t need to get so hung up about it. But any idea of the serving size and carb count?
Mellissa Sevigny says
September 18, 2012 at 7:16 pmSorry Sherry, I never calculated the nutrition info on this, I’ll try to get to it soon and post it in the recipe. I’d be shocked if it was more than one gram of carbs per popper though.
Anonymous says
July 4, 2012 at 12:52 pmAdd a packet of ranch mix and shredded cheddar to the cream cheese.
Mellissa Sevigny (sevimel) says
July 9, 2012 at 4:14 pmnever thought of ranch mix, sounds yummy!
Anonymous says
June 14, 2012 at 6:40 pmI have made these many times as they make me very popular at potlucks! :)
I make mine with chicken. Fill the pepper with cream cheese and a chicken strip on top, then wrap with bacon, bake for about 15-20 minutes then broil for a couple of minutes to cook the bacon. Be careful of overcooking the chicken due to dryness…Everyone loves them!
~Paula
Mellissa Sevigny (sevimel) says
June 22, 2012 at 7:11 pmI love this idea Paula! The chicken makes it even heartier and more filling – can’t wait to try it!
Anonymous says
June 10, 2012 at 2:21 pmHi Mellissa, I tried making these today but a lot of my cream cheese mix bubbled out of the pepper. Any suggestions on how to keep this from happening? Other than that what was left in the pepper was mighty tasty.
Mellissa Sevigny (sevimel) says
June 11, 2012 at 6:22 pmI’ve had the same thing happen to me and it’s a real bummer! What I do now is make sure I don’t cut the tops off when I seed them – I just scrape the seeds out with a spoon and leave the stem intact and it helps hold the filling in. Hope that helps you for next time. I still lose some filling but it’s not nearly as bad as when I’ve cut the tops off.
Anonymous says
June 13, 2012 at 10:01 pmThanks for the suggestion, I am going to try it again tomorrow night. Wish me luck! ~Andrea
Anonymous says
May 28, 2012 at 1:28 amI’ve made these before. Tried once with seeded Jalapeños but it didn’t have enough heat for me, tried 2nd time un-seeded. Whoa, didn’t have that much heat while eating but the seeds make their way to the GI tract which isn’t the best. So I compromise, I seed the Jalapeños the splash on a little hot sauce before putting the cream cheese/cheddar cheese mixture and wrap with bacon. It’s got enough kick for the mouth with no future consequences.
Mellissa Sevigny (sevimel) says
June 3, 2012 at 2:11 pmYeah I don’t think I’d like the seeds in them either. My latest kick has been to puree a couple of canned chipotles in adobo sauce with my cream cheese and cheddar. It adds a bit more heat and a nice smoky flavor – yum!
Marguerite says
May 22, 2012 at 12:33 pmWe have also been making these for a few years…but we also add chorizo!! They are amazing!!
Mellissa Sevigny (sevimel) says
May 26, 2012 at 2:47 pmWell we all know I love me some chorizo so that sounds right up my alley! Must try!
Anonymous says
May 21, 2012 at 11:33 amMy family’s been doing these for the last 10 years. We put shrimp or pork loin in the middle along with the cream cheese though! They are amazing!
Mellissa Sevigny (sevimel) says
May 26, 2012 at 2:46 pmOooh, I love the shrimp idea! Thanks for sharing!
Cindy says
May 3, 2012 at 9:10 pmGreat recipes on your blog, Mellissa! I was introduced to stuffed jalepenos at a party not too long ago. They made theirs with 1 lb sausage (like Jimmy Dean, mild or hot), 8 oz cream cheese and spices. Man, they are good! (And no bacon.) So I just had to make some. Cleaning the seeds and veins out of the jalepenos was hard but I ended up using a mellon baller and it worked so much better than a knife.
Mellissa Sevigny (sevimel) says
May 7, 2012 at 6:33 pmMixing sausage into it and skipping the bacon sounds interesting! I’d probably still add some cheddar cheese or something to it. Might try a chorizo version since I love chorizo, thanks for the idea! :)
Unknown says
April 20, 2012 at 7:07 amThese are good, too, with chopped up cooked chicken mixed into the cream cheese!
Mellissa Sevigny (sevimel) says
April 24, 2012 at 9:59 amThat sounds really good too, and more hearty and filling. Doing it! Thanks!
Anonymous says
March 21, 2012 at 9:51 pmAdding a lil’ smokey sausage on the cream cheese and under the bacon makes them even better. If you want more variations these popularly go by the name atomic buffalo turds, and are usually smoked.
Mellissa Sevigny (sevimel) says
March 22, 2012 at 7:35 amAtomic buffalo turds???? That’s hilarious! Adding lil smokey’s isn’t something I ever would have thought of but I bet it’s fun for a change! Might have to try that this summer and put them on the grill – thanks for sharing!
Anonymous says
March 15, 2012 at 12:00 amMade these tonight and they were delicious. Thanks for sharing!
Mellissa Sevigny (sevimel) says
March 15, 2012 at 9:15 amThanks for taking the time to comment and tell us that you liked them! :)
Anonymous says
March 1, 2012 at 11:04 amTry using maple flavored bacon. It is really delicious! A strip on top works well when baking.
Mellissa Sevigny (sevimel) says
March 4, 2012 at 7:55 pmMmmmmm….maple bacon! Yummy~
Anonymous says
February 26, 2012 at 4:21 amHow can I print your recipe without printing all the comments & advetisements?
Mellissa Sevigny (sevimel) says
February 26, 2012 at 8:04 amThe blogger platform doesn’t allow for a print format yet so I’m sorry about that. What I’ve done in the past which works is to open whatever word processing program you use and copy and paste the text from the recipe into it and save or print from there. Sorry for the inconvenience. As the blog grows I’m considering a move to another platform that will allow for ease of printing in the future. thanks!
shannon says
February 17, 2012 at 8:29 amI also make these, my first attempt was not very good, I needed gloves, my finger tips burned so bad from the peppers.
I just found something else I want to try is adding Palmetto cheese in them, looked so good. We make these and take them boating as a snack.
Mellissa Sevigny (sevimel) says
February 17, 2012 at 12:30 pmIs Palmetto cheese the same as pimento cheese? Because pimento cheese sounds like a great idea! Thanks for sharing! And if Palmetto cheese is different I hope you’ll let me know because now I’m curious!
Anonymous says
February 15, 2012 at 11:54 amFound this via a pinterest link, a comment there mentioned pineapple cream cheese for a sweet salty mix…either way I’m definitely gonna try them
Mellissa Sevigny (sevimel) says
February 15, 2012 at 11:58 amPineapple cream cheese?? With bacon and jalapeno??? Holy moly that sounds good!
Lara says
February 14, 2012 at 2:59 pmI have been making these for years. Once I made them for one gathering I became henceforth known at the jalapeño popper bringer an it was my ticket into any social gathering. I mix my cream cheese with garlic and seasoning salt which is also delicious. And I also cut each bacon strip in half and use toothpicks. Makes things easier! I never thought to make a piping bag! Now I’m excited to make these again. Think of all the time and clean up I would have save myself over the years! :) can’t wait to try this your way. Thank you!
Mellissa Sevigny (sevimel) says
February 14, 2012 at 8:55 pmGah! The curse of making a great dish and you are forever asked to bring it to EVERY gathering after that! Been there! It got to a point that I started bringing an extra thing just to change it up for myself! I’m going to try adding garlic too – sounds great!
Diane says
February 13, 2012 at 8:41 pmHubby and I both are lo carbing it. I made these tonight and they were absolutely delicious. My only regret is that I didn’t double the recipe. Wow what a treat. Thanks for sharing.
Mellissa Sevigny (sevimel) says
February 13, 2012 at 9:04 pmHey Diane, glad you guys liked them! I always have the same complaint, they definitely disappear too fast! :)
April says
February 11, 2012 at 10:44 amI have been cooking these for a while as well, but I put different things in mine. I use jalapeno peppers, cream cheese softened, Can of crab meat, Package of ranch dressing powder, and slices of bacon cut in half. They are amazing!!!!!!
Mellissa Sevigny (sevimel) says
February 11, 2012 at 7:44 pmThat sounds great too! I love the crab meat idea, may have to try that next! Thanks for sharing!
JavelinWarrior says
February 10, 2012 at 9:10 amYour peppers look incredible! And so easy! I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration
Mellissa Sevigny (sevimel) says
February 11, 2012 at 8:05 amThanks JW! I love the FFFR and it’s always an honor to be included among so many other great recipes!
Anonymous says
February 8, 2012 at 10:33 pmlord I am gettin hungry! and fast…these look yummy
Mellissa Sevigny (sevimel) says
February 11, 2012 at 8:05 amHope you like them! I made them again the other night and they were even better than I remembered! :)
Anonymous says
February 8, 2012 at 8:04 pmDice jalepens n bacon. get crosant dough n stuff them with the peppers, cream cheese n bacon. then bake. the are delicous
Mellissa Sevigny (sevimel) says
February 8, 2012 at 8:38 pmSounds yummy! I was thinking something similar with phyllo dough when I start having carbs again! Puff pastry sounds really really good though!
Terri Brown says
June 11, 2013 at 12:30 amNever having more than 30 carbs again. Lost over 200. Yes 2, HUNDRED pounds in 3 years. Love this site. No longer diabetic, but I still eat like I am. Never want to go back to awful meds, pills and injections. Can’t even tell you how much I love this site. Thank you so very much. You have saved my life. Really.
Mellissa Sevigny says
June 13, 2013 at 9:48 amCongrats on your amazing weight loss Terri, and thanks so much for commenting! I’m honored that my recipes are helping you reach your goals! You’re an inspiration!
RecipeGirl says
February 8, 2012 at 12:49 pmWhoa, these are pretty much perfect all around! Love them!
Mellissa Sevigny (sevimel) says
February 8, 2012 at 1:18 pmThanks! I already can’t wait to make them again!
MyFudo™ says
February 8, 2012 at 2:49 amNot a jalapeno fan here…But this is something i would really like to try. I have always believed anything that has bacon in it is delicious! =) Great post!
Mellissa Sevigny (sevimel) says
February 8, 2012 at 7:37 amThanks MF! My husband is a hater of most peppers but even he likes these. That dirt flavor he thinks peppers have really mellows from baking with the cream cheese and just leaves a nice heat. The few minutes of broiling gives them a nice roasted flavor too and of course the bacon doesn’t hurt either! Let us know if they make you a jalapeno convert! :)
Alex Boake says
February 7, 2012 at 10:59 pmThese look lovely! Stunning lighting, stunning food!
Mellissa Sevigny (sevimel) says
February 8, 2012 at 7:35 amThanks Alex! They taste stunning too! :)
Connie says
February 7, 2012 at 8:07 pmI am also new to your blog. Wonderful fabulous stuff here. Love the low carb. I am also low carb and am pulling out the jalepenos as I write. Multitasking….
Mellissa Sevigny (sevimel) says
February 7, 2012 at 10:26 pmI’ve only been low carb since the beginning of January but it’s been going great so I plan to stick with it for as long as I can! Lots of ideas for new recipes that I’ll be trying this week so check back! And welcome to IBIH!
Diane says
February 7, 2012 at 6:48 pmJust found your blog…and boy oh boy am I ever glad….great stuff on here! Thanks!
Mellissa Sevigny (sevimel) says
February 7, 2012 at 10:24 pmI’m glad too Diane! Thanks for the comment!
amorette says
February 7, 2012 at 1:54 pmYum! I’ve been making these for years, but I like the salsa idea! Plus, I like the idea of just a piece of bacon on top. You could make a whole lot more that way, too (more munching lol). By the way, I have a batch of your cauliflower tots in the oven right now!
Mellissa Sevigny (sevimel) says
February 7, 2012 at 2:32 pmI love cream cheese but it’s definitely better when you add more flavors–I love it with the salsa and cheddar in it! Hope you like it too – and the cauli-tots! Let me know how they come out!
amorette says
February 8, 2012 at 3:20 pmThe cauli-tots were fabulous! I baked them with a spritz of olive oil. Super yummy! I’m loving your blog…I feel kinda stalkerish, hehe :D
Mellissa Sevigny (sevimel) says
February 11, 2012 at 8:47 amStalk away! I love it! :) Glad you liked the cauli-tots too!
Maria says
February 7, 2012 at 11:23 amStuffed jalapenos with bacon = genius!!
Mellissa Sevigny (sevimel) says
February 7, 2012 at 2:31 pmRight?!?!? I can’t believe nobody clued me in to this amazing combo sooner!
janeska says
May 6, 2012 at 11:17 pmHi gang :) New here, love the site. I put a little twist on these. I stuffed the peppers with pepper jack cheese and wrapped them with turkey bacon, without cooking the bacon before hand. This way the bacon cooks while it’s in the oven. Delicious :)
Anonymous says
May 28, 2012 at 6:10 amI crumble the Bacon, Put it underneath the cream cheese and then put shredded cheddar cheese on top and bake. No toothpicks needed and no pulling off the Bacon when you bite the popper. Works great.
Mellissa Sevigny (sevimel) says
June 3, 2012 at 2:19 pmI like the ease of the crumbled bacon but doesn’t it get rubbery and lose it’s crunch under the cream cheese?? I think I would try mixing the cheddar into the cream cheese and crumbling the bacon on top and then it would stay crisp. Love the crumbling idea, then it’s not a big slab of bacon on top but you still get the flavor and texture, great idea!
Diane says
July 17, 2012 at 9:21 pmBeen making these a long time with many variations. Add garlic to the cream cheese, or onion or crab is also good. Baked in oven whole but hollowed and stuffed then wrapped in bacon with tooth pick in muffin tins or on cooling bakers wrack with foil under. I like them best on the grill.
Anonymous says
September 16, 2012 at 8:29 amIf you wrap the bacon on the outside they are also good with a little barbecue sauce glaze! ;0)
Mellissa Sevigny says
September 18, 2012 at 7:33 pmOooh, a hint of sweet – sounds awesome!!!
Denise in Texas says
October 24, 2012 at 11:55 pmTry this – frozen salad shrimp or fresh crab(chop it up) add what seasonings you think sounds good to the cream cheese and what cheese you like or try a varity, and most important Jalapeno Bacon. God love it
Mellissa Sevigny says
October 26, 2012 at 8:54 amSounds great Denise, thanks for sharing!