The heat from this fresh, creamy dip can be adjusted by adding more or less of the seeds and membranes in the jalapeno. This can be tricky because heat can vary from jalapeno to jalapeno and you definitely want a little kick here even if you’re prone to tongue slapping fits from just the slightest amount of capsaicin (which is good for you, by the way). When you sauté the peppers and garlic together at the beginning, this step helps blend the flavors and mellow the heat of the jalapeno. Also, if you don’t have smoked paprika, get some! The difference between smoked paprika and regular paprika is significant.
Add some sliced vegetables, chips, quesadillas or baguette slices around this colorful dip.
Red Pepper Jalapeno Cheese Dip
Adjust the heat level on this fresh dip by using more or less of the jalapeno seeds and membranes.
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 12
Calories 75
Ingredients
- 2 teaspoons olive oil
- 1 large jalapeno pepper, finely chopped (include seeds and membranes)
- 2 garlic cloves, minced
- 1/2 large red bell pepper, diced
- 8 ounces cream cheese, softened
- 1 medium tomato, cored and cut into 8 wedges
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
Instructions
- Heat olive oil in a small saucepan on medium heat. Add jalapeno, red bell pepper and garlic and cook until softened, 3 to 4 minutes. Remove from heat and set aside.
- In a blender or food processor, add pepper mixture, cream cheese, tomato, smoked paprika and salt.
- Blend until smooth. Taste and season with additional salt if necessary.
- May serve immediately or chill up to 24 hours before serving.
- Serve with raw vegetables, crackers, chips or baguette slices.
Nutrition Facts
Red Pepper Jalapeno Cheese Dip
Amount Per Serving
Calories 75 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 20mg 7%
Sodium 110mg 5%
Potassium 64mg 2%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 1g 2%
Vitamin A 11.8%
Vitamin C 11.2%
Calcium 2%
Iron 0.9%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe loosely adapted from Cookin Canuck.
