Jalapeno Popper Bean Dip

Recipe by:

"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."

Recipe: #28025       September 12, 2017



Original recipe yields 12 servings
OK

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

12
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In
 

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 bow as necessary. Add jalapenos and onions; pules 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 & Variations


  • Cooking spray

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