Jalapeño cream cheese dip
This quick and easy jalapeño cream cheese dip is perfect for parties, served warm with tortilla chips and veggies for dipping.
Yield: 8 -10 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- ¼ cup onion, finely diced
- 4 medium jalapeños, finely diced (remove seeds and membranes for less heat)
- 1 clove garlic, minced
- 8 oz. reduced fat cream cheese
- 2 cups Monterey Jack cheese, shredded
- ½ cup salsa
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
- Heat oil in a medium skillet over medium heat. Add onion and jalapeños and sauté for 5-6 minutes, until tender. Add garlic and sauté for 30 more seconds.
- Add remaining ingredients (cream cheese through cumin), reduce heat to medium low and stir until warmed through and cheese is melted.
- Remove from heat, season to taste with salt and pepper, and serve warm.
Notes
You can adjust how spicy this is with the jalapeños. If you remove all the seeds and membranes, it won’t be very spicy at all. Or you can leave some or all of them in to give it a bit of a kick. You can also add a splash of hot sauce if you want a different type of spicy in this dish.
I use a ⅓-reduced fat cream cheese for this recipe but you could substitute regular cream cheese. I think fat-free would work fine here too.
If you have leftovers, you can keep it in the fridge and then reheat on the stove over medium low heat in a small pot or reheat in the microwave. Start with 45 seconds and then add 30 second intervals as needed, stirring in between, until it’s warmed through.
Nutrition
Serving: 1serving | Calories: 163kcal | Carbohydrates: 3g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 366mg | Fiber: 1g | Sugar: 2g
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