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
Lisa H
What a great giveaway! I have an old blender that I use to make green smoothies. I've heard the Blendtec is faboo!
AmandaP
I already follow you on Twitter 🙂
AmandaP
I now "like" you on Facebook
Sheridan
Definately an ESSENTIAL item. I use my blender for mixed drinks, appetizers, dips, soup, baby food, sauces, dressings, pesto, energy drinks, shakes. It's so versatile. I actually use my blender more than my food processor.
LKG
Smoooooothies!
lacey - a sweet pea chef
Just "liked" you on facebook, too! Heehee 🙂
lacey - a sweet pea chef
I already follow you on twitter 🙂
lacey - a sweet pea chef
I've been really into using my blender for Banana, Peanut Butter and Chocolate Protein Shakes lately. So addicting!
Kate
I'm using my blender currently to make baby food. Ah, fresh, organic ingredients for my fresh, organic little one! yum!
Trudy Medrano
My favorite way to use a blender is to puree soups - YUM!