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CHEF'S BLENDER
Place water and jalapeno pepper in blender jar. Cover and blend at Medium 10 seconds;
scrape sides of blender jar. Add beans, cream cheese, cumin, and salt. Cover and blend at
Low about 20 seconds, or until smooth.
Spread in 9-inch pie plate or other shallow dish. Top evenly with remaining ingredients in
order given.
BAR BLENDER
Place water and jalapeno pepper in blender jar. Cover and blend at Pulse 2 times, 10
seconds each time; scrape sides of jar. Add beans, cream cheese, cumin, and salt. Cover and
blend at Pulse about 20 seconds, or until smooth. Continue with Chef's Blender directions.
'i ii 16 servings (2 tablespoons per serving).
About 80 cal, 4 g pro, 7 g carb, 4 g total fat, 2 g sat fat,
10 mg chol, 190 mg sod.
4
½
½
4
'/_
1
½
tablespoons water
jalapeno pepper, stem and
seeds removed and cut into
quarters
can (15 oz.) black beans,
rinsed and drained
ounces light cream cheese
teaspoon cumin
teaspoon salt
green onions, thinly sliced
small red befl pepper, diced
cup finely shredded Mexican
cheese blend
cup chopped fresh cilantro,
stems removed
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