Try this Pig & Whiskey-inspired BBQ jalapeno popper dip and sandwich spread recipe

If you want to prepare for the Metro Times’ gut-busting, boozy Pig & Whiskey Festival in Ferndale this weekend, or you’re unable to make it but still want to experience a bit of it at home, check out this inspired recipe from Zeke’s Rock & Roll BBQ. Tested out over the weekend on 7 Action News This Morning, this BBQ jalapeno popper dip and sandwich spread incorporates the creaminess of a cheddar and cream cheese spread with the kick of the spicy peppers and applewood smoked bacon.

What you’ll need:
12 jalapenos
1 lb cream cheese
1/3 cup milk
1/3 cup shredded cheddar cheese
6 stripes applewood smoked bacon
Panko bread crumbs

Roast 12 jalapenos, remove skin, dice
Add 1 pound of soft cream cheese in a pot with 1/3 cup milk on low heat.
When creamy, add 1/3 lb shredded cheddar cheese. Fold in until creamy.
Remove from heat, add diced jalapenos.
Cut up six strips applewood smoked bacon and mix with cheese and jalapenos.
For the dip, top with panko bread crumbs, then heat in oven for 20 minutes at 350-degrees.
for a spread, skip the bread crumps and oven process and simply apply to a bun.