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
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 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 water
1jalapeno pepper, stem and seeds removed and cut into quarters
1can (15 oz.) black beans, rinsed and drained
4 ounces light cream cheese
1⁄2 teaspoon cumin
1⁄2 teaspoon salt
4 green onions, thinly sliced
1⁄4 small red bell pepper, diced
1cup finely shredded Mexican cheese blend
1⁄4 cup chopped fresh cilantro, stems removed
BLENDER RECIPES
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