Jalapeño Cream Cheese Dip
Most often, well pretty much all of the time we use fresh Jalapeños. This dip is better with pickled, sliced Jalapeño. Heat the dip and use taco chips to gather some of this spicy, gooey dip or use as a condiment on Tostados or Tacos.
Easy enough to do, cook a couple chicken breasts in a non-stick with your favourite Mexican rub, we use Tajin, then shred the chicken with a couple of forks.
Jalapeno Cream Cheese Dip
Sliced pickled Jalapenos are great in Mexican/Southwestern Tex Mex and so many other meals. This dip is easy and a favorite.FYI: The Jalapenos weight 73 grams after being drained.
Ingredients
- 1 cup (250 gr) Philadelphia Cream Cheese
- ½ cup (125 gr) Sour Cream
- 118 ml can Dos Amigos Sliced Jalapeno Peppers
- 1 cup (75 gr) Cheddar Cheese, grated
Instructions
- Pre heat oven to 350.
- Cut cream cheese into 8 cubes and rest on the counter to soften.
- With a Kitchen Aid paddle attachment, blend the softened cream cheese and sour cream until smooth.
- Drain the jalapeno slices and roughly chop. Add the jalapeno and grated cheddar cheese to the mixing bowl.
- Blend to combine.
- Place dip in an oven proof dish and heat for 30 minutes until bubbling.
- Garnish with cilantro or use as a condiment for Tostados or Tacos.
Notes
This is where an ice cold beer will taste great if it’s a hot summer day. If not, and you are leaning towards a wine, start with white. Sauvignon Blanc, or Dry Rieslings.