This stuff is good. Spicy, but good. The possibilities are endless with this stuff. Mix it in with some beans and make a bean dip. Put it on a burrito. Use it as a dip alongside chips. Dunk your taquitos in it. Baby carrots. Pretty much anything. Rob insists that I have this in the fridge at all times.
I usually use fat-free cream cheese and low-fat sour cream to even it out a bit.
Jalapeno Dip
2 cups sour cream (or a whole 16oz container)
1 block cream cheese, softened1 small can green chiles, drained
1 small can jalapenos with carrots, drained well (in the Mexican food aisle)
3 garlic cloves
1 tsp. taco seasoning (if you're gluten-free check for that)
Toss the jalapenos & garlic in the food processer and pulse until mostly chopped. Add everything else into the food processer (or if you have a super-power blender). Blend until everything is incorporated.
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I made this recipe today for Bethie to dip carrots after school. And, I also used my new food processor for the first time. Everything worked perfectly. Delicious! Hooray!
ReplyDeleteThis looks great! I have some jalapenos and carrots I canned last season that should pack a solid kick to this dip! Thanks for the solid snacketizer recipe!
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