Healthy Holiday Appetizers: Dairy & Gluten Free Bacon-Wrapped Jalapeño Poppers
It’s the most wonderful time of the year, and I can’t get enough of all the savory, seasonal foods. While my body doesn’t love gluten and dairy, I’m addicted to warm, gooey “cheesy” comfort food.
Appetizers are a fun way to contribute to a holiday party, especially when you’re attending as a guest. These crispy bacon-wrapped jalapeño poppers are a big hit, and they’re 100% gluten and dairy free. The secret? Kite Hill’s Cream Cheese Style Spread, which is made from artisanal almond milk. I hope you enjoy them as much as my family…just warning you to make more than you think you need! 😉
Dairy Free Bacon-Wrapped Jalapeño Poppers
*makes 32 poppers
- 16 jalapeño peppers
- 1 package natural bacon
- 1 container Kite Hill Cream Cheese Style Spread (I’ve made them with plain, chive and jalapeño flavor)
Preheat oven to 425. Slice jalapeño peppers in half lengthwise, and remove seeds. Stuff each half with a dollop of cream cheese. Slice all the bacon in half, and wrap each popper with half of piece of bacon (covering the width of the pepper and arrange on a baking sheet. Bake on 425 for about 20 minutes, or until bacon is crispy. Let cool slightly and enjoy!
