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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.

Course Appetizer
Cuisine Mexican
Keyword Cheddar Cheese, Dos Amigos Sliced Jalapenos, Philadelphia Cream Cheese, Sour Cream

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

  1. Pre heat oven to 350.
  2. Cut cream cheese into 8 cubes and rest on the counter to soften.
  3. With a Kitchen Aid paddle attachment, blend the softened cream cheese and sour cream until smooth.
  4. Drain the jalapeno slices and roughly chop. Add the jalapeno and grated cheddar cheese to the mixing bowl.
  5. Blend to combine.
  6. Place dip in an oven proof dish and heat for 30 minutes until bubbling.
  7. Garnish with cilantro or use as a condiment for Tostados or Tacos.