Jalapeno Bottle Caps with Blue Cheese Dip

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Jalapeno Bottle Caps with Blue Cheese Dip Jalapeno Bottle Caps with Blue Cheese Dip Recipe Courtesy of

Servings: 24 pieces
Prep Time: 20 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

Peanut oil, for frying
1 cup Fry Mix, recipe follows
8 tablespoons beer
3 jalapeno peppers (about 3 1/2 ounces), trimmed, seeded, and sliced crosswise 1/4-inch thick
Pinch salt
Blue Cheese Dip, recipe follows

Fry Mix:
3 cups self-rising flour
1/2 cup self-rising white cornmeal
1 teaspoon salt
1 teaspoon crushed black pepper

Blue Cheese Dip:

1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup (2 ounces) crumbled blue cheese
1/2 cup finely chopped green onions, white and light green parts





Heat the oil in a deep skillet to 375 degrees F.

While the oil heats up, combine the fry mix with the beer, stirring until smooth. Toss the jalapeno slices in the batter. Using a slotted wooden spoon or tongs, carefully lower the jalapeno slices into the oil. Fry for about 2 minutes, turning them often to brown evenly. Drain on a paper towel-lined plate and season with salt. Serve immediately with Blue Cheese Dip.

Fry Mix:
Place all ingredients into a bowl and mix.

Blue Cheese Dip:
Combine the sour cream, mayonnaise, salt, and pepper. Fold in the blue cheese and green onions. Cover and refrigerate until ready to use.

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Reader Comments:


I loved this recipe. The only thing I would change is the amount of salt in the dip - too salty for my taste. I recommend just a pinch or two of salt. But then again, who am I to critique the master?

By Shan Jenkins on July 04, 2012


These are SO yummy! The dip in particular is out of this world. (Tip: make it ahead of time so it flavors through. I made it the day before and it was much tastier when we pulled it out for the peppers the next day.) When we prepared the jalapenos, we left the seeds in because we like things spicy. I think the frying process must tone down the heat, because they could have easily been enjoyed by someone who wouldn't necessarily like spicy food. The peppers were perfectly cooked - nice and tender and almost a little sweet. I couldn't find self-rising cornmeal at the store, but I did find a really easy recipe online. Mix together 1 T. baking powder, 1/2 t. salt, 3/4 c. cornmeal plus 3 T. cornmeal. We did a few things slightly differently: 1) We added more beer to thin out the consistency of the batter; 2) I didn't measure the green onions and probably used more than the recipe called for; 3) We were able to make this recipe with 5 jalapenos - plenty of batter and blue cheese dip. We will definitely make this again! And we might share it with people next time instead of eating it all ourselves. smile

By Anonymous on February 19, 2012


This is a great recipe! Especially when you are having a lot of people.

By Heather Marone on August 05, 2011

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