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.

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