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Jalapeño and Mushroom Dip

Jalapeño and Mushroom Dip
  • Prep 15 min
  • Total 20 min
  • Ingredients 8
  • Servings 8
I have a bit of a weakness. If you offer me a dish of crudites with fresh vegetables and salty crackers, I simply can't say no. More so if there is a delicious dip to serve with it, like this jalapeño and mushroom dip. It's creamy, light, spicy and completely irresistible. It's perfect to serve at a picnic, family barbeque, birthday party, graduation or even a sweet sixteen.

Ingredients

  • 1 tablespoon of olive oil
  • 1 red or green bell pepper, finely chopped
  • 1/2 onion, finely chopped
  • 2 fresh jalapeño peppers, stem-less and seedless, finely chopped
  • 1 cup of fresh mushrooms, finely chopped
  • 8 ozs cream cheese, softened
  • 1 cup of sour cream
  • Crackers

Directions

  • 1
    Heat the olive oil in a saucepan. Saute the pepper, onion, jalapeños and mushrooms for about 5 minutes. Remove from the heat and season with salt and ground pepper to taste. Let cool.
  • 2
    Mix the cream cheese and sour cream in a medium bowl with an electric mixture at medium speed, season with salt and ground pepper.
  • 3
    Add the jalapeño and mushroom mixture, stir with a wooden spoon until everything is well combined.
  • 4
    Refrigerate for 2 to 3 hours before serving. Serve with crackers or toasted bread. Enjoy!

  • If you don't like spicy food, you can omit the jalapeño peppers.

No nutrition information available for this recipe

  • I have a bit of a weakness. If you offer me a dish of crudites with fresh vegetables and salty crackers, I simply can't say no. More so if there is a delicious dip to serve with it, like this jalapeño and mushroom dip. It's creamy, light, spicy and completely irresistible. It's perfect to serve at a picnic, family barbeque, birthday party, graduation or even a sweet sixteen.
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