5 from 2 votes
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.
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
Servings:
8
Servings
Calories:
162 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 2 teaspoon olive oil
- 1 jalapeno pepper membranes and seeds removed (as desired for heat), finely chopped, large
- 2 garlic minced, cloves
- 12 ounces cream cheese room temperature
- 1 tomato cored & cut into 8 wedges, medium
- ½ red bell pepper diced, large
- 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.
Cup of Yum
Nutrition Information
Serving
0.25Cup
Calories
162kcal
(8%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
47mg
(16%)
Sodium
211mg
(9%)
Potassium
124mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1074IU
(21%)
Vitamin C
14mg
(16%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Servings
Amount Per Serving
Calories 162
% Daily Value*
| Serving | 0.25Cup | |
| Calories | 162kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 47mg | 16% |
| Sodium | 211mg | 9% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1074IU | 21% |
| Vitamin C | 14mg | 16% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.