Yet another jalapeno popper inspired dish.
This recipe draws on my spicy white cheddar white bean dip but opts for jalapeno over chipotle peppers, and cream cheese over the sharp white cheddar to get a flavor profile that yes, as you may have noticed, I am quite obsessed with.
- Jalapeno popper pizza
- Jalapeno popper lettuce wraps
- Baked jalapeno poppers
- Jalapeno popper bean burgers
- Jalapeno popper hot dogs
- Jalapeno popper falafel
- Jalapeno popper mac n’ cheese
- Jalapeno pepper mashed potatoes
Like the spicy white cheddar bean dip, what I love about this is that it’s quick for a week night snack or to whip up as a party app.
Time You Need
- ~15 minutes
What You Need
- 15 ounce can cannellini beans rinsed and drained
- 4 cloves of garlic, minced
- 2 tsp olive oil
- 1 tablespoon lemon juice
- 2 tbsp chicken broth
- Salt, to taste
- Black pepper, to taste
- ½ tsp of cayenne pepper
- Red pepper flakes, to taste
- ½ cup room temp cream cheese (make sure not moldy)
- 1 cup of diced (mild or hot) canned or jarred jalapeno
- Pita bread or pita chips, for serving
WHAT YOU DO
- In a food processor or using a hand blender, combine beans, cream cheese, garlic, lemon juice, olive oil, chicken stock, and seasonings.
- Lightly pulse into a paste. If mixture is too dry, add a pinch of more lemon juice or olive oil.
- Remove from food processor and top with more cayenne or black pepper if desired.
- Serve with toasted pita!