Holy jalapeño, have we got a dip for you! This crowd-pleasing jalapeño cheese dip is super cheesy and creamy with just the right touch of spice. It's almost like a jalapeño popper in dip form! Enjoy it at gatherings, BBQs, or potlucks. Everyone will love the way the strings of cheese stretch out when they pull away their dipped bread, veggies, crackers, or chips - it's the magical moment when flavor meets fun!
Ingredients
28-ouncepackages cream cheese, at room temperature
2cupssour cream
2cupsshredded mozzarella, divided
2cupsshredded cheddar cheese, divided
⅓cupchopped green onions
4ounces¼ cup chopped pimientos, from a jar
4jalapeños, seeds removed and minced
1teaspoongarlic powder
½teaspoonEACH: paprika, salt, and pepper
sliced jalapeños, serve
Instructions
Preheat your oven to 350 degrees Fahrenheit. Add the cream cheese, sour cream, 1 ½ cups of mozzarella, 1 ½ cups of cheddar, pimientos, jalapeños, green onions, garlic powder, paprika, salt, and pepper to a large mixing bowl.
2 8-ounce packages cream cheese, 2 cups sour cream, ⅓ cup chopped green onions, 4 ounces ¼ cup chopped pimientos, 4 jalapeños, 1 teaspoon garlic powder, ½ teaspoon EACH: paprika, salt, and pepper
Use electric beaters to cream together the ingredients. You can use a wooden spoon, but it is a lot more work.
Transfer the dip to a 9-inch baking dish or ovenproof pan. Smooth the top with a spatula and then sprinkle the remaining ½ of each mozzarella and cheddar cheese on top.
Bake for 20 minutes, until it is hot and bubbly. If you'd like a little color on top, broil the dip for 5 minutes. Let the dip cool for a couple of minutes and then serve with the sliced jalapeños on top.
sliced jalapeños
Notes
Serve this hot cheese dip with regular or gluten-free crackers or (my favorite!) assorted veggies.