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Think beyond tortilla chips for this crowd-pleasing dip. You don't want to deny guests the deliciousness of chips, but those can get a little heavy; supplement with veggie dippers to keep things lighter overall. We suggest mini sweet peppers because their sweetness helps offset the heat of the jalapeños.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Greg DuPree

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
Serves 12 (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler with oven rack in top position. Arrange jalapeños on a foil-lined baking sheet. Broil, turning occasionally, until charred on all sides, about 8 minutes. Wrap jalapeños in foil from pan; let stand 10 minutes. Rub off skins; discard skins. Discard stems, membranes, and seeds. Finely chop jalapeños.

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  • Reduce oven temperature to 350°F. Process beans, cream cheese, mayonnaise, cumin, salt, and garlic in a food processor until smooth, stopping to scrape down sides of bowl as necessary. Add jalapeños and onions; pulse just until combined. Spread mixture evenly in a 9-inch pie pan coated with cooking spray; top evenly with Colby Jack cheese. Bake at 350°F until cheese melts and dip is bubbly, about 20 minutes. Remove dip from oven; sprinkle with bacon and cilantro, if desired.

Nutrition Facts

96 calories; fat 6g; saturated fat 2g; fat 3g; protein 4g; carbohydrates 7g; fiber 2g; sodium 169mg; calcium 0 6% DV; potassium 0 5% DV; sugars 1g; added sugar 0g.
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