Red Pepper Jalapeno Cheese Dip
Adjust the heat level on this fresh dip by using more or less of the jalapeno seeds and membranes.
Servings: 12
Calories: 75kcal
Ingredients
- 2 teaspoons olive oil
- 1 large jalapeno, finely chopped (include seeds and membranes)
- ½ large red bell pepper, diced
- 2 garlic cloves, minced
- 8 ounces cream cheese, softened
- 1 medium tomato, cored and cut into 8 wedges
- 1 teaspoon smoked paprika
- ¼ teaspoon salt, or to taste
Instructions
- Heat 2 teaspoons olive oil in a small saucepan on medium heat. Add 1 jalapeño, ½ red bell pepper and 2 garlic and cook until softened, 3 to 4 minutes. Remove from heat and set aside.
- In a blender or food processor, add pepper mixture, 8 ounces cream cheese, 1 tomato, 1 teaspoon smoked paprika and ¼ teaspoon 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
Calories: 75kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 110mg | Potassium: 64mg | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 9.2mg | Calcium: 20mg | Iron: 0.2mg