Jalapeno Dip Recipe

This creamy, cheesy Jalapeno Dip is bursting with flavor, and the perfect dip to share at any gathering from holiday parties, to game day tailgating events. It's easy to make with just a few simple ingredients, and comes together in one skillet!

Prep Time10

Cook Time40

Total Time50

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 261kcal

Author: Briana

Equipment

large skillet (oven-safe preferred)
casserole dish (if you don't have an oven safe skillet)

Ingredients

3 tablespoons unsalted butter
1 large yellow onion diced
4 whole jalapenos diced
2 teaspoons kosher salt (to taste)
3 whole green onions divided into white and green parts
12 cloves garlic minced (about 1 head)
8 ounces cream cheese softened (one block)
8 ounces sour cream
1 teaspoon coarse ground black pepper (to taste)
8 ounces mild cheddar cheese shredded and divided
8 ounces Monterey jack cheese shredded
2 whole jalapenos sliced into rounds

Instructions

To a hot skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the onions and diced jalapenos with a pinch of salt and cook until softened -about 6 to 8 minutes.
Next, add the garlic and the white parts of the green green onions. Cook until the garlic is fragrant, about 30 seconds.
Reduce the heat to low, and then add in 8 ounces of sour cream and 8 ounces of cream cheese, stirring to combine.
Next, add some of the cheese (about half - or 4 ounces of each cheese) in small handfuls, stirring to melt completely before adding the next handful. Reserve about half of it (about 8 ounces total or 4 ounces each) for topping later.
Once the cheese is mixed in, adjust the seasonings to taste, then transfer to a baking dish if necessary, and top with the remaining cheese in an even layer. Layer on thin slices of jalapeno and green onions if desired.
Transfer to the preheated oven and bake for 25-30 minutes until bubbly and golden brown.⁣
Top with more sour cream & green onions. Serve with your favorite crackers, pita chips, baguette slices, chips, or veggies. Enjoy!
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave.

Notes

- Use room-temperature sour cream and cream cheese. This will help ensure the mixture comes together quickly and easily without any lumps of cream cheese.

- Season as you go. Add a pinch of salt to the veggies to bring out their flavors. Don’t forget to add pinches of salt as you go, tasting along the way.

- Jalapeno heat level. Keep in mind that jalapenos can vary in heat. If you're looking for a milder dip, you can remove the seeds and membranes from the jalapenos. For a more spicy dip, leave them in. You can also adjust the number of jalapeños based on your desired heat level.

- Dice the ingredients well. For a uniform texture and better blending of flavors, ensure that the onion, and jalapenos are diced finely and consistently.

- Adjust the creaminess. If you find your dip too thick and prefer a more creamy dip, you can adjust the creaminess by adding more sour cream, or even a bit of milk or broth. If it's too thin, add more cream cheese or shredded cheese.

- Add the cheese in small batches. Don't dump all the grated cheese into the skillet at once. It's easier to add the cheese in small handfuls instead and stir constantly because this will make the cheese melt faster and reduce the possibility of lumps.

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