Cheesy "Better for You" Jalapeño Dip

  • Recipe difficulty: Easy
  • 0 of 5
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  • Course: Soups and starters

This gluten free and vegetarian recipe was prepared using the Braun MultiQuick 9 Hand blender.


  • 3 scallion, cut into 4 pieces + 1 additional chopped for garnish
  • 2 large jalapeno, seeded and cut into 4 pieces
  • 1 garlic clove
  • 2 8-oz packages Neuchatel, room temperature
  • ½ cup 2% Greek yogurt
  • 1 cup shredded low fat or regular cheddar
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • ½ tsp Tobasco, or to taste
  • 1 cup chopped tomato

  1. Preheat oven to 350° F—if you want a hot dip—dip also tastes good at room temperature.
  2. Attach blending shaft to Braun MQ 9 hand blender. Add scallion, jalapeno and garlic to beaker attachment and blend well. Pour into a large bowl.
  3. Add Neuchatel, yogurt cheese, salt pepper and tobasco and blend well using the MQ9 hand blender with blending shaft.
  4. Spoon mixture into a 1 ½ quart oven-proof baking dish. Bake for 25 minutes or until dip is hot. When ready, remove from oven, top with chopped tomatoes and scallion. Serve warm with cut-up vegetables or baked corn chips. (If preferred, dip doesn’t need to be warmed up. Serve at room temperature with cut-up vegetables or baked corn chip.)

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