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
Andi
I love using blenders for smoothies ad dips. However! If I had one that could handle ice proprely, I would definitely blend up sno-cones all summer!
Well, right after I make the delish jalapeno recipe I just fell in love with, of course!
Thanks for keeping my kitchen productive and tasty!
-Andi
aj
I use my blender to puree soup (like carrot) after I have cooked it as the last step.
Brett
If follow you (Cookin’ Canuck) on Twitter too.
Brett
I follow Blendtec on Twitter.
Brett
Mango smoothies with hemp protein boost -- the best! And this blender would take those to the next level. 🙂
Hannah Bone
Sadly, I dont have a blender so I wouldn't know what my favorite way of using one is!
Anne
I am now following you on facebook :0)
Anne
I am now following you on Twitter :0)
Anne
Before I got into really cooking, my blender sat on the shelf except to make shakes. Now I use it all the time. It has started making this weird whirring sound so I know it is about due to be replaced, lol. So I would absolutely love to win this one :0)
Michelle
I "like" Blendtec on fb.