Most often, well pretty much always we use fresh Jalapeños. This dip is better with pickled sliced Jalapeños. Heat the dip and use taco chips to gather some of the spices, gooey dip or use as a condiment on Tostados or Tacos.
Easy enough to do, cook a couple chicken breasts in a non-stick skillet with your favourite Mexican rub, ours is Tajin, and then shredded the breasts with a couple forks.
Jalapeno Cream Cheese Dip
Sliced pickled Jalapenos are great in Mexican/Southwestern Tex Mex and so many other meals. This dip is easy and a favorite.
FYI: The Jalapenos weight 73 grams after being drained.
Ingredients
- 1 cup (250 gr) Philadelphia Cream Cheese (3 CHO/30 gr) 25 CHO
- ½ cup (125 gr) Sour Cream 8 CHO
- 118 ml can Dos Amigos Sliced Jalapeno Peppers (1 CHO/30 gr) drained 2.4 CHO
- 1 cup (75 gr) Cheddar Cheese, grated 0 CHO
TOTAL CHO 35.4 CHO
- TOTAL WEIGHT 500 GRAMS
- 35.4 CHO DIVIDED BY 500 GRAMS = .07 CHO/GRAM
- 1 TBSP = 16 GRAMS (.07 CHO x 16 GR) 1.12 CHO/TBSP
- ¼ CUP = 1 TBSP (1.12 CHO x 4) 4.48 CHO/1/4 CUP
- ¼ CUP = 64 GRAMS
Instructions
- Pre heat oven to 350.
- Cut cream cheese into 8 cubes and rest on the counter to soften.
- With a Kitchen Aid paddle attachment, blend the softened cream cheese and sour cream until smooth.
- Drain the jalapeno slices and roughly chop. Add the jalapeno and grated cheddar cheese to the mixing bowl.
- Blend to combine.
- Place dip in an oven proof dish and heat for 30 minutes until bubbling.
- Garnish with cilantro or use as a condiment for Tostados or Tacos.
