Jalapeno Cream Dip

I loooooove football!

Well, I love football season. I play fantasy football, but because I want to be a part of the gang - I don't know how people can keep stats and player updates and all of that in their head!!

But I don't love football because of football. I love the football season food!

I mean, don't we all??

My brother-in-law treated us to this delicious jalapeno dip several years ago.

Now I make it whenever we need something to go along with the salsa, guac, queso, and so many other amazing foods we enjoy during game get-togethers. Did you see my recent pic of this dip on my Instagram account?

This is probably my favorite dip, though.

Jalapeno + cream cheese = mmmmmmmm!

Here's the original recipe.

Jalapeno Cream Dip.png

Cooking equipment:

Food processor or blender

Sharp paring knife

Cutting board

Ingredients:

2-3 jalapeno, roughly chopped

8 oz cream cheese

1 cup sour cream

Directions:

Throw everything into a food processor or blender and blend until smooth. Refrigerate for 1 hour to thicken.

Serve with tortilla chips, pita bread, bell peppers, carrots, pretzels, celery, radishes,... the possibilities are endless! I even use it as salad dressing for a southwest-inspired salad.

 

 

 

 

That's it!! So easy, right? The hardest part is letting it sit in the fridge.

Here are some modification ideas, depending on your dietary needs and preferences. (Or if you're like me, and just like experimenting with foods and flavors!)

For the jalapenos:

  • Slice down the middle and de-seed to cut back on the spiciness

  • Boil to decrease the heat and make it easier to blend

  • Beforehand, throw on a hot grill for about 5 minutes for a smoky taste. Let cool before you chop them up!

For the sour cream:

  • Plain Greek yogurt (non-fat or low-fat): provides extra protein with less saturated fat and sodium

  • Cottage cheese (non-fat or low-fat): extra protein with less potassium and phosphorus

  • Tofutti Better Than Sour Cream for a vegan option that also bumps up the protein (note it's higher in sodium than traditional sour cream)

For the cream cheese:

  • Daiya Cream Cheeze, plain: vegan, low potassium, low phosphorus

  • Tofutti Better Than Cream Cheese for another bit of extra protein, as well as being a vegan option

Other foods to add:

  • Avocado - extra fiber and potassium (so much potassium!)

  • Poblano pepper - sub in for 1-2 jalapenos to decrease the spice without decreasing the pepper flavor

  • Cilantro - can have a cooling effect

Give it a try and let me know what you think! I'd love to hear if you experiment with some other add-ins!

Psssst! Interested in knowing what my cooking tools are? Check out my Cooking Tools Kit! You can even purchase something you like directly from the link!

Note: I have no financial or other endorsement with any brands mentioned. These are purely my thoughts and suggestions.