Jalepeño Popper Dip - Food Renegade

Ingredients

• 1 lb of homemade, full-fat cottage cheese
• 1 C. of mayonnaise (where to buy mayo made with healthy oils)
• 8 slices of cooked uncured bacon from foraged hogs, diced (where to find bacon from foraged hogs)
• 5 jalepeño peppers, diced
• 1/2 tsp. cumin (where to buy organic, non-irradiated spices)
• 1 1/2 C. cheddar cheese, shredded (where to buy cheese from grass-fed cows)
• 1/2 C. coconut flour (where to buy coconut flour)
• 1/2 C. almond flour (where to buy almond flour)
• 1 C. Parmesan cheese, shredded
• 6 tbsp. butter from grass-fed cows, melted (where to buy pastured butter)
• 1/4 C. cilantro, cut

Instructions
Preheat oven to 375F degrees.
Combine the cottage cheese, mayonnaise, bacon, jalapeños, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.
Combine the coconut flour, almond flour, Parmesan cheese and melted butter in a bowl, stirring until the mixture is evenly moist. Sprinkle over the top of the baking dish.
Bake in the preheated oven for 25 minutes,  or until the top is golden brown. Let rest for a few minutes, then sprinkle the top with fresh cilantro. Serve your jalepeño popper dip with homemade corn tortilla chips, Grain-Free Garlic Rosemary Crackers, or sliced vegetables (we like jicama).