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
Renata
I love to blend fresh fruit and veggie smoothies - Yummy!
Rebecca
I already follow Blendtec on Twitter.
cherie duda
This time of the year my favorite way to use the blender is to make gazpacho. Tomatoes are almost ready here now....I grow all of the ingredients in my garden, even my garlic, and just started baking my own bread to use as well....
Kristen M.
We love to blend drinks (smoothies) and dips like hummus & pesto.
Rebecca
I already follow Cookin' Canuk on Twitter.
Jami
I like blendtec on Facebook!
Quillen Johnson
I like making smoothies and crepes. I did number 4 and 5, since I was already a fan on Blendtec on Facebook.
Rebecca
It doesn't sound glam, but I have an anemic blender (sure hope to win this powerhouse!) so my favourite way to use it is to make smoothies for my kids!
Pat
I use a blender to make my own non wheat flour. Of course it gets all packed down so I have to use one of those little high speed jobs and would really like to have one of these blenders. My mom had a vitamix and my sister has one but I would prefer to own a Blendtec blender based on what I have learned from their website.
Kelli
I like Blendtec on FB.