Description
This creamy and spicy Jalapeño Cream Cheese Dip is a perfect appetizer for any gathering. Roasted jalapeños add a smoky heat balanced by smooth cream cheese and sharp white cheddar, blended with warming spices for a flavorful dip that pairs wonderfully with tortilla chips or fresh veggies.
Ingredients
Scale
Dip Ingredients
- 6 roasted jalapeños, peeled and chopped
- 16 oz cream cheese, softened
- 6 oz white cheddar, shredded
- 1 tbsp chili powder or smoked paprika
- 1 tbsp garlic powder
- 1 tsp ground cumin
- Salt and pepper, to taste
- Chili flakes, for topping
Instructions
- Roast the Jalapeños: Preheat your oven or broiler to high. Place the jalapeños on a baking sheet and roast them until their skins are blackened and blistered. Remove from the oven, let them cool slightly, then peel off the skins and chop the peppers.
- Combine Ingredients: In a food processor or blender, add the chopped jalapeños, softened cream cheese, shredded white cheddar, chili powder (or smoked paprika), garlic powder, ground cumin, salt, and pepper.
- Blend to Creamy Consistency: Blend all ingredients until the mixture is smooth and creamy, fully incorporating the spices and cheeses for a balanced flavor.
- Serve and Garnish: Transfer the dip to a serving bowl, sprinkle the top with chili flakes for an extra kick, and serve warm or at room temperature alongside tortilla chips or your preferred dippers.
Notes
- For a milder dip, remove the seeds from the jalapeños before roasting.
- Use smoked paprika for a deeper smoky flavor if you prefer not to use chili powder.
- Allow the dip to come to room temperature before serving for the best texture and flavor.
- This dip can be made ahead of time and refrigerated; warm slightly before serving.
- Substitute white cheddar with Monterey Jack for a creamier texture.
