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
Chelci H
I am already a fan of Blendtec on Facebook and have liked their page!
Matthew
I would use a blendtec blender to make Baba ghanoush, baba ganush, baba ghannouj or baba ghannoug. No matter what way you want to spell it, it tastes really good.
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 a 400 deg oven / right on the gas burner / on a grill / in a smoker). Then place the eggplant, lemon juice, tahini, sesame seeds, and garlic in a 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 butter for the tahini, but I wouldn't. Of course if I had a blendtec blender it would be no problem to make my own tahini from freshly roasted sesame seeds)
OH, I HOPE I GET PICKED! I'm going to go start cooking the pita pocket bread now! 🙂
Chelci H
My favorite way to use my Blendtec is fruit smoothies/ specialty drinks. My little boy loves them too! We eat them alot in the morning, in the evenings, and just when we need cooled down. I love my Blendtec Blender, A great investment!!!
sustahl
I like blendtec on facebook. Susan Stahley
Jessica
I like Cookin Canuk on FB!
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JAM1
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Jessica
I follow BlendTec on twitter!
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Now getting Cookin Canuck with google reader RSS feed!
Rachel J
I like Cookin Canuck on Facebook, too.