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.
The recipe:
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:
Whipped Pesto Cream Cheese Spread
Sun-Dried Tomato & Basil Cream Cheese Spread
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Smoky Jalapeno & Tomato Cream Cheese Dip Recipe
Ingredients
- 2 teaspoon olive oil
- 1 large jalapeno pepper membranes and seeds removed (as desired for heat), finely chopped
- 2 garlic cloves minced
- 12 ounces cream cheese room temperature
- 1 medium tomato cored & cut into 8 wedges
- ½ large red bell pepper diced
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt or to taste
Instructions
- 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.
Nutrition
Georgia Barnwell
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Danielle
My favorite way to use the blender is to make smoothies! Ice, fruit, yogurt and deliciousness ensues 🙂 I'll have to check out this Blendtec.
Mary W.
My favorite use for my blender is making fruit smoothies. They are ALL fruit, nothing else. Banana, some fresh or jarred (no added sugar) fruit of your choice, then assorted frozen berries (in lieu of ice -- don't need it to water it down when you use frozen berries). Nothing else, just blend it up & enjoy!
Meghan Derico
We signed up for the email subscription... can't wait to see what recipes you post! We LOVE to cook around here 🙂
Georgia Barnwell
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Georgia Barnwell
Following Blendtec on Twitter.
Meghan Derico
My parents have had one of these blenders for a few years, and every time I get the chance to use it I am jealous all over again! My girlies and I LOVE to make smoothies for breakfast during the summer but we keep burning out blenders (just like you mentioned in your post) because they just can't handle all that frozen fruit and ice. We would LOVE a blender that can handle our homemade jam, smoothies, and cottage cheese pancakes!
Yvette Vidinhar
We have a family with six kids. Everyone has a favorite. Fry sauce, salsa, smoothies, mayonnaise, we use a blender a few times every day.
Bob
Love these blenders!!! Gimmme....so I can make the dip!
Erin Henderson
My kids are not the best breakfast eaters, so I like to start their day off on the right foot with a delicious smoothie, especially before a grueling sports practice. Their current favorite is my pumpkin pie smoothie.