Recipe by hawkika3
"This is a cream cheese dip with a spicy kick. I make a green salsa using tomatillos in the summer, but good tomatillos are hard to find in the winter so I decided to try the same ingredients with a cream cheese base instead. I served it at my Christmas party this year and it was a huge hit; I should have made more! Serve with warm tortilla chips."
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1 (8 ounce) package
reduced-fat cream cheese, softened
garlic, or to taste
The "bunch" of cilantro seemed a bit arbitrary. I ended up with right around 2/3 cup of chopped cilantro.
I removed the seeds and center of the tomato and jalapeno (Roma tomato worked nicely for this)
I made this just like the recipe said. Glad I tasted it before serving to guests. It was very very bland! I added 2 tbsp of salt 2 tbsp of both onion powder and garlic powder. And a couple dashes of pepper. Not impressed with this one even after it being doctored up.
I used this dip as a filler for 6 10" tortillas. I used full fat cream cheese and made sure to remove the juice from the tomato. My cilantro amount was probably around a cup. After rolling them up, I cut them into pinwheels and they were a huge hit. Everyone loved them and asked for the recipe with them as well. These were great for a quick appetizer. One person even took a picture because they were so pretty. Great recipe!
Delicious dip. Knowing that cilantro comes in different size bunches I measured 1 cup minced. Perfect balance of flavors. This will be made often here. Thank you hawkika3.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese Jalapeno Dip
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 46
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