Cook : 00:30
This dip is a little on the spicy side. You Can add or decrease the jalapeños top make it suit your own desired heat level.
3 ounces (85 g) cream cheese, roomtemperature
3 ounces (85 g) blue cheese, roomtemperature
8 ounces (225 g) sour cream
2½ teaspoons unflavored gelatin
¼ cup (60 ml) water2 tablespoons (28 ml) vinegar
2 jalapeño peppers, minced
1¼ cups (138 g) chopped toasted pecans
2 ounces (55 g) pimento, drained andminced
Mix cheeses until smooth with sour cream.Add gelatin that has been softened inwater and heated to dissolve. Add vinegarand let stand until slightly thickened. Addjalapeños, pecans, and pimento. Pour intomold that has been sprayed with nonstickvegetable oil spray and chill. Serve withcrackers. Ritz crackers are a good choice.Garnish with fresh jalapeños, pimentos, orpecans.
Yield: 12 servings
Each with: 36 g water; 156 calories (83% fromfat, 9% from protein, 8% from carb); 4 g protein;15 g total fat; 5 g saturated fat; 7 g
monounsaturated fat; 3 g polyunsaturated fat; 3 gcarb; 1 g fiber; 1 g sugar; 86 mg phosphorus; 72mg calcium; 1 mg iron; 129 mg sodium; 112 mgpotassium; 370 IU vitamin A; 58 mg vitamin E; 5mg vitamin C; 20 mg cholesterol