The other night as my healthy Aloo Gobi was filling my home with delicious smells while it cooked away in my slow cooker, my stomach began to grumble and I noticed it still had a few hours left to cook. So, rather than making a healthy choice to have a light snack, I went the complete opposite route. Well, I guess I could have made something worse, but I know this wasn't exactly the best choice. But it was pretty tasty.
I was in the mood for something warm and savory, so I thought of everything I had in our fridge and pantry (well we don't technically have a pantry in our little kitchen, but you know what I mean). I decided to create what I have named my Baked Cheesey Jalapeno Ranch Dip. I orginally thought it would include bacon (which I will try next time), but alas, my bacon was no longer good. At least that meant it was a little healthier...
So, if you want to give this one a try, you will need:
- 1 tbsp. ranch dip mix
- 1 8 oz. package 1/3 less fat cream cheese
- 2 tbsp. light sour cream
- 1/2 c. shredded sharp cheddar cheese
- 1/4 c. jarred jalapenos, chopped
- 1/2 tbsp. chopped fresh parsley or dill
- Salt & Pepper, to taste
Place all ingredients in the bowl of your stand mixer. Mix on medium low speed with paddle attachment until completely blended. You could also use a hand mixer.
After removing from oven sprinkle with fresh parsley (or dill). Enjoy with corn chips or tortilla chips. This will make about 2-4 servings (depending on how hungry you are). I think there are many ways you could mix this up, like adding crumbled bacon or using green chiles instead of jalapenos, just to name a few.