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
Jessica
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Following Cookin Canuck on Twitter.
Rachel J
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Rachel J
Protein smoothies- although I think you can make about anything with one of these babies. Would love the chance to give one a whirl.
Matthew
My favorite blender recipe is Baba ghanoush, baba ganush, baba ghannouj or baba ghannoug. No matter what well you spell it, it is good! Just remember to get that eggplant nice and charred first. The more smokey the flavor the better!
1 eggplant
1/4 cup lemon juice
1/4 cup tahini (sesame seed paste)
2 tablespoons sesame seeds (optional)
2 cloves garlic, minced (or more, to taste)
salt and pepper to taste
1 1/2 tablespoons olive oil
First roast the eggplant via your favorite method (in 400 deg over / right on the gas burner / in a smoker / on a grill / etc). Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an blendtec blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving. Serve with warm pita bread.
(some people say you can substitute peanut better if you don't have tahini, but I wouldn't. If you can't find it at the store, you should have no problem making it from sesame seeds in a blendtec blender)
If I had a blender as fun to use as a blendtec I would make this every day.
Laura
I have to bring cips and dip to a picnic on Sunday. Thank you for the recipe! And I follow you on Facebook. 🙂
Laura
Whoopsie - that's chips, not cips.
Tomas
I follow BlendTec on Facebook! 🙂
Felix
I loove to use blenders for smoothies and shakes! Its the best thing ever! 🙂
I liked Blendtec on Facebook some months ago.
Scott Boutang
I would love to use this blender to make morning green smoothies. I just can't get things smooth in my blender, this would rip those greens apart.
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