🧂 Ingredients
8 oz Cream Cheese (Full-fat, softened to room temperature)
1 cup Shredded Cheese (Monterey Jack, Cheddar, or a blend)
½ cup Sour Cream (Full-fat recommended)
¼ cup Mayonnaise (Optional – adds richness)
2–3 medium Fresh Jalapeños (Deseeded & finely diced (adjust for heat))
½ tsp Garlic Powder (Optional – adds depth)
½ tsp Onion Powder (Optional – boosts savory notes)
Salt (Start with ¼ tsp, adjust to preference)
Black Pepper to taste (Freshly ground for best flavor)
1 pinch Sugar (Optional – balances heat from jalapeños)
🔧 Step-by-Step Instructions
For Cold Dip (No-Bake)
1
Soften the cream cheese. Let sit at room temp 30 minutes.
2
Whip the cream cheese with a mixer until smooth.
3
Add sour cream, mayo, spices, and roasted (or raw) jalapeños.
4
Mix in shredded cheese until fully combined.
5
Taste and adjust seasoning.
6
Chill for 1–2 hours before serving.
For Baked Version
7
Follow steps 1–4 above.
8
Transfer to a greased 8x8 baking dish.
9
Sprinkle extra cheese on top if desired.
10
Bake at 375°F (190°C) for 20 minutes or until bubbling and golden.
11
Let rest 5 minutes before serving.
Expert Tips:
12
- Use room temperature cream cheese to ensure smooth mixing.
- Whip cream cheese before mixing for a fluffier dip.
- Roasting the jalapeños deepens the flavor and tones down harsh heat.
- Add a pinch of sugar to balance the heat from fresh jalapeños.
- Stir in garlic or onion powder for extra depth.
Ingredients
🧂 Ingredients
8 oz Cream Cheese (Full-fat, softened to room temperature)
1 cup Shredded Cheese (Monterey Jack, Cheddar, or a blend)
½ cup Sour Cream (Full-fat recommended)
¼ cup Mayonnaise (Optional – adds richness)
2–3 medium Fresh Jalapeños (Deseeded & finely diced (adjust for heat))
½ tsp Garlic Powder (Optional – adds depth)
½ tsp Onion Powder (Optional – boosts savory notes)
Salt (Start with ¼ tsp, adjust to preference)
Black Pepper to taste (Freshly ground for best flavor)
1 pinch Sugar (Optional – balances heat from jalapeños)
