Reny laughs every time I say Mexican Peanut Butter, but really, you can put this “dip” on anything: toast, chips, quesadillas, bagels, etc., so it really is like peanut butter! So easy to whip up, this was a staple snack during high school and college.
I remember the first time I had this dip, we had headed down to Texas to spend some time at my uncle’s ranch – ride the horses, sleep in the barn, feel like we were “roughing it” in the country, and my vegetarian aunt made this for a snack. I was probably 10 and hooked.
1 can (15.25 oz) fat-free, vegetarian refried beans
1 box (8 oz) 1/3 less fat cream cheese, softened
1 can (5 oz) chopped green chilis
1/2-1 cup medium salsa (to taste)
ground cumin (lots!)
garlic, onion powder and chili powder to taste
one to four jalapeno peppers (however hot you like it!)
- Finely dice jalapeno peppers
- Mix all ingredients at high speed until smooth