Recipe: Southwestern Dip (using cream cheese, black beans, blender)

SOUTHWESTERN DIP

4 ounces light cream cheese
1 (15 oz.) can black beans, rinsed and well drained, 1⁄4 cup liquid reserved
1 or 2 fresh jalapeno peppers, stems and seeds removed
1⁄2 teaspoon ground cumin
1⁄4 teaspoon salt
2 medium green onions, cut in 1⁄2-inch pieces
1⁄2 cup canned or cooked frozen kernel corn, drained
1 chunk (1-inch) red bell pepper, if desired
1 tablespoon fresh cilantro leaves, if desired
Vegetable dippers, pita bread, or tortilla chips (for serving)

Place cream cheese, 1⁄4 cup reserved liquid from beans, jalapeno peppers, cumin, and salt in blender jar. Cover and blend at CHOP until smooth, about 10 to 20 seconds; scrape sides of blender jar, if necessary.

Add green onions, corn, red pepper, cilantro, and beans to blender jar. Cover and blend at CHOP until green onions and pepper are chopped, about 10 to 15 seconds. Chill.

Serve with vegetable dippers, pita bread, or tortilla chips.

Makes 2 cups; 32 servings (1 tablespoon each)
Source: KitchenAid 5 Speed Ultra Power Blender Manual