A rich, creamy and slightly spicy dip loaded with cream cheese, cheddar, fresh jalapeños, herbs and red pepper flakes. It pairs perfectly with crackers, tortilla chips, pita chips, or fresh vegetables. Similar jalapeño-cheddar dips commonly use a cream-cheese/sour-cream base with cheddar and jalapeños.
Ingredients
- 8 oz (225 g) cream cheese, softened
- ½ cup sour cream
- 1 cup sharp cheddar cheese, finely shredded
- 1–2 fresh jalapeños, finely diced
- 2 tbsp green onions, finely chopped
- 1 tbsp fresh cilantro or parsley, chopped
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp red pepper flakes, optional
- ¼ tsp salt, or to taste
- ⅛ tsp black pepper
- 1 tbsp milk, if needed for a softer consistency
- Extra jalapeño slices and red pepper flakes for garnish
- Crackers or tortilla chips, for serving
Instructions
1. Prepare the cheese base
Add softened cream cheese and sour cream to a bowl. Beat until smooth and creamy.
2. Add the cheese
Fold in the shredded cheddar until evenly combined.
3. Add the vegetables
Stir in diced jalapeño, green onion and cilantro/parsley.
4. Season
Add garlic powder, onion powder, smoked paprika, red pepper flakes, salt and black pepper. Mix well.
5. Adjust the texture
If the dip is too thick, mix in 1 tablespoon milk. Keep it thick enough to scoop with a cracker.
6. Chill
Cover and refrigerate for 30–60 minutes. This allows the flavors to blend.
7. Garnish & serve
Top with fresh jalapeño slices, a little cheddar and red pepper flakes. Serve with whole-grain crackers, tortilla chips, pita chips, cucumber, celery or bell peppers.
Optional Warm Version
For a hot, bubbly dip, transfer the mixture to a small baking dish and bake at 350°F (175°C) for about 20–25 minutes, until hot and bubbly. Baked versions commonly use cream cheese, sour cream, cheddar and jalapeños.
Recipe Information
- Prep Time: 10 minutes
- Chilling Time: 30–60 minutes
- Cook Time: None for the cold version
- Total Time: About 40–70 minutes
- Servings: 8
- Course: Appetizer / Snack
- Cuisine: American-inspired
- Difficulty: Easy
Approximate Nutrition
Per serving, assuming 8 servings and excluding crackers/chips:
- Calories: ~185 kcal
- Protein: ~6 g
- Carbohydrates: ~4 g
- Fat: ~17 g
- Saturated Fat: ~10 g
- Fiber: ~0.5 g
- Sugar: ~2 g
- Sodium: ~300–350 mg
Nutrition is an estimate and will vary depending on the brands and exact amounts of cream cheese, sour cream and cheddar used.
Tips
- Remove jalapeño seeds and membranes for less heat.
- Keep the seeds for a spicier dip.
- Freshly shredded cheddar usually gives a smoother texture.
- For extra flavor, use a combination of sharp cheddar and Monterey Jack.
- Make it ahead and refrigerate overnight for stronger flavor.
- Serve with crunchy vegetables if you want a lighter option.
Recipe Q&A
Q: Can I make this dip ahead of time?
A: Yes! Prepare it up to 24 hours ahead and keep it refrigerated in an airtight container.
Q: Can I use pickled jalapeños?
A: Absolutely. Pickled jalapeños give the dip a tangy flavor and work especially well in creamy cheese dips.
Q: How can I make it less spicy?
A: Remove the seeds and inner membranes from the jalapeños and use only one pepper.
Q: How can I make it hotter?
A: Keep the jalapeño seeds, add another diced jalapeño, or increase the red pepper flakes.
Q: Can I serve it warm?
A: Yes. Bake at 350°F (175°C) for 20–25 minutes, until warm and bubbly.
Q: What can I serve with this dip?
A: Crackers, tortilla chips, pita chips, celery, cucumber, carrots and bell-pepper strips are all good choices.
Q: How long does it last in the refrigerator?
A: Keep it covered and refrigerated and use it within 3–4 days for best quality.
Caption
Creamy Jalapeño Cheddar Dip
Creamy, cheesy, spicy and absolutely addictive! Perfect for crackers, chips, veggies or your next party platter. Save this recipe for your next snack night!