Jalapeno Popper Bean Dip
Recipe: #28025
September 12, 2017
Categories: Dips, Beans, Cheese, Appetizers, Christmas, Game/Sports Day, New Years Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Cream Cheese, Hot Peppers, Spicy, more
"This is out of the October 2017 Cooking Light magazine. You can serve this with the normal chips or try sweet peppers as a dipper."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (97.2 g)
- Calories 135.9
- Total Fat - 8.6 g
- Saturated Fat - 3.3 g
- Cholesterol - 20.8 mg
- Sodium - 460.2 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 1.7 g
- Sugars - 2.6 g
- Protein - 8.5 g
- Calcium - 158.7 mg
- Iron - 0.9 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat broiler with oven rack in top position. Arrange jalapenos on a foil-lined baking sheet. Broil, turning occasionally, until charred on all sides, about 8 minutes. Wrap jalapenos in foil from pan; let stand 10 minutes. Rub off skins; discard skins. Discard stems, membranes, and seeds. Finely chop jalapenos.
Step 2
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 jalapenos 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.
Tips
- Cooking spray
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