Jalapeno Bottle Caps with Blue Cheese Dip

We love deep fried mushrooms. And deep fried pickles. It was just a matter of time until we made deep fried jalapeno slices. Oh my are we ever glad we did. These little jalapeno bottle caps with blue cheese dip are crazy good. They are not very hot but they do have a bit of a kick. If you’re leery of heat, fear not. They have great jalapeno flavor and a little crunch from the breading. I served them with a great, cool blue cheese dip.
Jalapeno Bottle Caps with Blue Cheese DipThe deep fry mix in this recipe can be used for anything from mushrooms to pickles to jalapenos to shrimp. Make a batch and keep it on hand in an air-tight container.

Also try my Nashville hot pickles.

Jalapeno Bottle Caps with Blue Cheese Dip

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

For the jalapeno bottle caps

  • Vegetable oil for frying
  • 1 cup deep fry mix see below
  • 8 tablespoons or more beer
  • 3 large jalapeno peppers seeded, and sliced crosswise 1/4-inch thick
  • Kosher salt
  • Blue cheese dip

For the deep fry mix

  • 3 cups self-rising flour or combine 3 cups all-purpose flour with 3 1/2 teaspoons baking powder and 1 1/2 teaspoons kosher salt
  • 1/2 cup self-rising white cornmeal or combine 1/2 cup regular cornmeal with 1/2 teaspoon baking powder and 1/4 teaspoon salt
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

For the jalapeno bottle caps

  • Heat a few inches of oil in a deep fryer or Dutch oven to 375 F.
  • Add beer to the fry mix and mix until smooth. You might have to add more beer. Don't make it too thin, you want it to stick to the jalapenos.
  • Add in the jalapenos and cover in the batter.
  • Working in batches if needed, deep fry the jalapenos 2-3 minutes per side until golden brown. Remove to a paper towel-lined plate and sprinkle with salt.
  • Serve hot with cool blue cheese dip.

For the deep fry mix

  • Combine all ingredients. Store unused portion in an airtight container.

Blue Cheese Dip

This is a slight variation on my used-to-be-favorite wing dipping sauce. Now I love them both. The other version has a little kick thanks to Cholula hot sauce. This recipe for blue cheese dip is creamier and more blue cheesy, with a little green onion bite. It also works great on more than just chicken wings.
Blue Cheese Dip

Unlike some recipes for blue cheese dip, this one does not include lemon juice. Lemon juice can break down the sour cream so you have to use the dip that day. This version will last for a while in the fridge, so no need to rush!

I made a big ole batch of this crazy good dip and served it with some homemade Buffalo Wild Wings teriyaki chicken wings and a basket of deep fried jalapeno bottle caps.

There were no leftovers.

Blue Cheese Dip

A fantastic dip for everything from chicken wings to deep fried jalapeno bottle caps.
Prep Time 1 hour
Total Time 1 hour
Servings 1 1/2 cups

Ingredients

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup 2 ounces crumbled blue cheese (or gorgonzola)
  • 1/2 cup finely chopped green onions white and light green parts only

Instructions

  • Whisk together the sour cream, mayo, salt and pepper until smooth.
  • Gently fold in the blue cheese and green onions.
  • Refrigerate at least one hour before serving.