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
Printable Recipe
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.
Spencer Johnson
I love making 100% fruit (and sometimes vegetable) smoothies for my wife and me. I just wish I had a blender that didn't take 10 minutes to fully crush ice.
Spencer Johnson
I like Blendtec on Facebook.
Spencer Johnson
I love making 100% fruit (and sometimes vegetable) smoothies for my wife and me. It's our favorite way to get our fruit servings for the day. I just wish I had a better blender that wouldn't take 20 minutes to blend ice.
Nutrition Mama
I use my blender all the time for smoothies. But if I had a good blender, I would grind my own grains! Thanks for the chance to win!
Michelle Forster
And I liked Blendtec on facebook.
Michelle Forster
Also I liked you on facebook.
Michelle Forster
I love making smoothies and milkshakes!
Lauren
I now get email subscriptions to Cookin' Canuck. Can't wait to get all those tasty updates!
Cassie Sue
SMOOTHIES! With all the seasonal fresh friuits. YUM!
Lauren
I like Cookin' Canuck on facebook 🙂