Layered Mexican DIP

CHEF’S BLENDER

Place water and jalapeno pepper in blender jar. Cover and blend at Medium 10 seconds; scrape sides of blender jar. Add beans, cream cheese, cumin, and salt. Cover and blend at Low about 20 seconds, or until smooth.

Spread in 9-inch (23 cm) pie plate or other shallow dish. Top evenly with remaining ingredients in order given.

BAR BLENDER

Place water and jalapeno pepper in blender jar. Cover and blend at Pulse 2 times, 10 seconds each time; scrape sides of jar. Add beans, cream cheese, cumin, and salt. Cover and blend at Pulse about 20 seconds, or until smooth. Continue with Chef’s Blender directions.

Yield: 16 servings (2 tablespoons [30 ml] per serving).

Per Serving: About 80 cal, 4 g pro, 7 g carb, 4 g total fat, 2 g sat fat, 10 mg chol, 190 mg sod.

2 tablespoons (30 ml) water

1jalapeno pepper, stem and seeds removed and cut into quarters

1can (15 oz.) (450 g) black beans, rinsed and drained

4ounces (125 ml) light cream cheese

1⁄2 teaspoon (2 ml) cumin

1⁄2 teaspoon (2 ml) salt

4 green onions, thinly sliced

1⁄4 small red bell pepper, diced

1cup (250 ml) finely shredded Mexican cheese blend

1⁄4 cup (60 ml) chopped fresh cilantro, stems removed

BLENDER RECIPES

Blender, 4KPCB148, 35, 4KPCB348 specifications

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KitchenAid 4KPCB348, Blender, 4KPCB148, 35 manual Layered Mexican DIP

Models: Blender 4KPCB148 35 4KPCB348