3 Pepper Cracker (or Veggie!) Spread

This spread really has some kick to it!  Mix in some spicy peppers and you will definitely turn up the heat.  The recipe suggests you serve this as cracker spread, but it's equally as good on some fresh veggies too (I would suggest cucumber slices, caulifower, even carrots). 
When I was making this I could not figure out what they meant by 3 peppers!  Obviously the jalapeno and Tabasco could as 2 of the 3 peppers, but what is the last one?  I realized they meant the cheese since jack meant PEPPER-jack!  :)

Servings: 8 
Serving Size: 2 Tbsp.
Points Plus: 2pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: n/a

Ingredients:
1 8 oz. package cream cheese, 1/3 less fat
1 1/4 cups shredded cheddar/Monterey Jack cheese, reduced-fat
2 Tbsp. canned jalapeno peppers, drained and diced
1 tsp. hot sauce/Tabasco

Directions:
Combine all ingredients in a large bowl and mix with a mixer until well combined.  Refrigerate if you are serving later, or serve immediately with a side of crackers.
Tip:
This is a really easy make ahead recipe!  We went camping this past weekend and I made this ahead of time to throw in the cooler for a easy and delicious appetizer for us to enjoy while we were enjoying the great outdoors.
XOXO Megan

Black Bean Dip

This zesty bean dip is quite popular!  In the span of a week, I made this recipe twice (and thought about making it a third time) to serve or bring to 3 different events.  I first made it as a side when grilling out with friends.  Then I brought it to our neighborhood block party for National Night Out and then again I brought it to book club.  I got a lot of compliments from all 3 events and this recipe has quickly become a favorite in our house!  Not only does it taste good, it's also healthy (especially when you serve with veggies instead of chips) and it's SUPER easy to whip up!

Servings: 10
Serving Size: 3 Tbsp.
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: n/a

Ingredients:
1/2 cup fresh cilantro, packed
2 tsp. minced garlic
1 jalapeno, chopped with seeds removed
2 (15 oz.) cans black beans, rinsed and drained
2 tsp. cumin
1 1/2 tsp. garlic salt
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. freshly ground black pepper
1 1/2 Tbsp. fresh lime juice
3 Tbsp. water

Directions:
In a food processor, combine the cilantro, jalapeno pepper and garlic and pulse until finely chopped.  Add in the black beans, cumin, garlic salt, chili powder, oregano, pepper, lime juice and water.  Pulse until all ingredients are mixed well, you will likely need to scrap the sides in the middle to make sure all ingredients are incorporated.  Feel free to add an additional Tbsp. of water for a smoother, thinner consistency.  I prefer the dip to be a little heartier which makes it stick to chips or veggies.  Garnish the top with a little fresh cilantro.

Tip:
Although this dip is good when paired with chips, you can serve this with fresh veggies like carrots, cucumbers, broccoli etc. to save all your pp for the dip!

XOXO Megan

Recipe inspired by Five Heart Home