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
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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
Kelli
I like Cookin' Canuck on FB.
Kim H.
I love to use my blender to make smoothies using fresh fruit from the farmer's market 🙂
I follow you and Blendtec on twitter, like you and Blendtec on facebook, and subscribed to you email subscription!
Kelli
I follow Cookin' Canuck on Twitter.
Missy
I like Blentec on FB!!
Kelli
I follow Blendtec on Twitter.
Kelli
I love to use my blender to make smoothies AND dips a lot like the one you posted about here!
Martin
I jusst found your blog and I love it! I look forward to trying lots of these recipes.
Right now our blender ismostly being used for Margueritas, but onceit cools a bit it will be back to purées and cream soups.
Keep posting!
Katelyn
My favorite way to use the Blendtec blender is making watermelon sorbet with lime semifreddo. Yum!
karla
I already like you 😉
karla
We have a mango tree in our backyard so we would use it to make smoothies all the time. Our currently blender is on its last "legs".