September 12, 2017
Dips, Beans, Dairy,
Cheese, Vegetables, Appetizers, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Christmas, Entertaining, Game/Sports Day, New Years, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Cream Cheese, Hot Peppers, Spicy more
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"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."
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.
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.
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