Update: The winner of the Blendtec blender is #544, Dana who said: “I subscribed to your RSS feed! *crossing my fingers!*” Well, crossing your fingers worked. Congratulations, Dana! I will be emailing you with the details.
What else does one do on a hot and humid summer’s day but hunker down for a cut throat game of Dino-opoly? Yes, you read that correctly. No more Park Place or Marvin Avenue. Nope, my kids were buying up Giganotosaurus, Sauroposeidon and Triceratops at a rate that would make any paleontologist drop his pickax in awe. Dodging the “Nearly Extinct” square (that’s “Jail” to us old foagies) is enough to make any young gamer or spectator hungry. That’s when I pulled out my blender and whipped up this jalapeno and tomato cream cheese dip in about 10 minutes flat. Okay, maybe large, sauce-drenched ribs would have been more appropriate for my little Dino-opolists, but I was looking for something quick and easy.
This dip isn’t thick, so make sure you serve it with large tortilla chips. Raw veggies would work well, too. Actually, I will make a full confession. I used a spoon to scoop the dregs straight into my mouth. It was that good.
My Blendtec blender made short work of this dip. Be sure to scroll down to find out more about the blender and how to enter to win one.
Remember to share your kabob recipes in our Get Grillin’ event this week.
Heat olive oil in a small saucepan set over medium-low heat. Add jalapenos and garlic, and cook until softened, 3 to 4 minutes. Remove from heat and set aside.
In the pitcher of a blender, add jalapeno mixture, cream cheese, tomato, red bell pepper, smoked paprika and salt. Blend until smooth. Taste and season with additional salt, if necessary.
Serve with tortilla cheese or raw vegetables.
Other cream cheese dips and spreads:
You are going to love this Blendtec blender giveaway. Over the years, I have gone through several blenders, either becoming frustrated with the small jar capacity or inadequate ice blending, or burning out the motor with ingredients that should not over-tax a good blender. I am afraid you will think I am over-exaggerating slightly when I tell you that I have found the blender of my dreams. Well, okay…I didn’t actually dream about blenders, but let me tell you that this blender is everything a busy kitchen needs. Not only does the Blendtec shred ice like nobody’s business (hallelujah!), but it has these brilliant preset buttons that mixes dip, smoothies, sauces, batters, soup (shall I go on?) to the perfect consistency. You simply press the button and the Blendtec does all the work, turning off at the end of the cycle. I am highly entertained by this.
For a chance to win a Blendtec Total FourSide Blender (value $484.95) plus an additional WildSide jar (that means two jars total), leave a comment on this post and let me know your favorite way to use your blender.
For extra entries:
1. Follow Blendtec on Twitter. Leave a comment to let me know you did so.
2. Follow Cookin’ Canuck on Twitter. Leave a comment to let me know you did so.
3. “Like” Blendtec on Facebook. Leave a comment to let me know you did so.
4. “Like” Cookin’ Canuck on Facebook. Leave a comment to let me know you did so.
5. Sign up to follow Cookin’ Canuck by RSS feed or email subscription.
It’s okay to leave a comment for each of these things if you already do them. For example, if you already follow me on Twitter, just leave a comment to let me know. That will be counted as an entry.
This giveaway will run from July 6 – 15, 2011. It is open to residents of the United States. The winner will be chosen by a random number generator, such as random.org.
Note: Blendtec is providing a factory reconditioned blender for the giveaway, which is what I use in my kitchen, and it works beautifully.
From the kitchen of Cookin Canuck.
The heat of this dip can be adjusted by adjusting the amount of the seeds and membranes you remove from the jalapeno pepper.
- 2 tsp olive oil
- 1 large jalapeno pepper, membranes and seeds removed (as desired for heat), finely chopped
- 2 garlic cloves, minced
- 12 oz. cream cheese, room temperature
- 1 medium tomato, cored & cut into 8 wedges
- 1/2 large red bell pepper, diced
- 1 tsp smoked paprika
- 1/4 tsp kosher salt (or to taste)
- Heat olive oil in a small saucepan set over medium-low heat. Add jalapenos and garlic and cook until softened, 3 to 4 minutes. Remove from heat and set aside.
- In the pitcher of a blender, add jalapeno mixture, cream cheese, tomato, red bell pepper, smoked paprika and salt. Blend until smooth. Taste and season with additional salt, if necessary.
- Serve with tortilla cheese or raw vegetables.
Disclosure: This giveaway is being provided by Blendtec. All of the opinions printed here are my own.