Smoky Jalapeno & Tomato Cream Cheese Dip Recipe
The heat of this dip can be adjusted by adjusting the amount of the seeds and membranes you remove from the jalapeno pepper.
Servings: 8 Servings
Calories: 162kcal
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
Serving: 0.25Cup | Calories: 162kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 211mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1074IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg