Wednesday, November 11, 2015

Jalapeno and Goat Cheese White Bean Dip ~ oh my!

I was a little skeptical of the white beans but the goat cheese and Jalapeno's had me drooling so thought I would give this one a try for a recent potluck offering we were invited too.

A #repost recipe review from over at the doTERRA blog 

Jalapeno and Goat Cheese White Bean Dip

What You Need
  •  2 cans white kidney beans
  • 1-2 Jalapenos depending on the heat you enjoy
  • 2 ounces Chevre Goat Cheese
  • 1 toothpick of Cilantro essential oils
  • 2-3 drops of Lime essential oils
  • 1 tsp cumin
  • 1 tsp raw honey
  • 1 tsp salt (optional I personally do not add salt to my cooking)
  • 1/2 tsp fresh ground pepper
  • 1-2 tablespoons of Extra Virgin Olive Oil
  • 1-2 tablespoons of water ~ if desired for consistency
What You Do 
  •  Preheat oven to broil  500F or preheat the BBQ if you like. Place the whole jalepeno on a roasting pain in the oven or direct to the BBQ and grill on each side turning when skin starts to blister get brown markings. Cook evenly on all sides and than place in a covered bowl ~ this allows the skin to 'loosen'. When cool remove the skin (should peel off now) along with stem and seeds. Chop finely. If you want to 'skip' this step and are not concerned about your sodium content or other processed food concerns they do sell these 'pre-made' in the Taco section at most grocery stores. Ole El Paso is one brand I have seen.
  • Place all ingredients, except the Cilantro oil, Olive oil and water into the food processor.
  • Pulse 5-6 times and than add the Cilantro by the toothpick 'swirling' the toothpick around through it. Essential oil are much stronger a little goes a LONG way! 
  • Pulse 10-15 more times while slowly adding the EVOO a little bit at a time until desired consistency is reached. If needed after the 2 tablespoons of oil than use some 'water' as well to keep the oil content down.
  • Taste test to check spice level ~ add more cumin, pepper, cilantro or lime if desired
  • Store in fridge until ready to serve ~ serve at room temperature
  • Dip goes great with veggies or sweet potato chips!

And for those who like to know the nutritional breakdown of a tasty 2 tablespoons of this for a snack .... high fiber and protein and making the Jalapenos yourself it has a low sodium content. Store bought option will likely drive that right up.

Have an amazing day!

Live Well, Laugh Often, Love Much
Jalapeno and Goat Cheese White Bean Dip with Cilantro and Lime Essential Oils
2 cans white kidney beans
1-2 jalapenos, depending on your preferred spice level
2-ounce plain goat cheese
1 toothpick Cilantro essential oil
1-3 drops Lime essential oil
1 teaspoon cumin
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoons extra virgin olive oil
1-3 tablespoons water for desired consistency
Health Highlights:
* White Kidney Beans- These legumes are filled with antioxidants that can help fight off certain types of cancer, heart disease, and other degenerative diseases. A one cup serving of white kidney beans contains almost half of your recommended daily fiber needs.1
* Jalapenos- Capsaicin is the substance in jalapenos that gives it its kick. Additionally, capsaicin can also help raise your metabolism and diminish your appetite, which can aid in weight loss.2
* Goat Cheese- This type of cheese has significantly less sodium than most cheeses. Making a switch to goat cheese can help reduce the risks associated with high sodium diets such as high blood pressure and cardiovascular disease.3
1. Preheat oven to broil (500°F).
2. Place jalapenos on a baking sheet and rub with olive oil. Roast peppers under the broiler until jalapeno skin is blistered and blackened (about 5-10 minutes). Turn them with a pair of tongs periodically to ensure all sides are equally done. Once done, pull jalapenos from the oven with a pair of tongs and place in a covered bowl. This allows the skin to steam and loosen. Remove skins (they will peel off), tops, and seeds, then roughly chop.
3.  Place all ingredients, except Cilantro essential oil and olive oil, into the bowl of a food processor.
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