This jalapeño cream cheese dip is one of those recipes I keep coming back to because it is rich, creamy, and packed with just the right amount of heat. I love how quickly it comes together, and the roasted jalapeños give it a deep, slightly smoky flavor that makes it hard to stop dipping.
Why You’ll Love This Recipe
I love this recipe because it is incredibly simple and endlessly versatile. I can make it mild or spicy depending on how many jalapeño seeds I keep, and it works just as well for parties as it does for a quiet snack at home. I also like that it can be served cold or warm, depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3–4 roasted jalapeños, seeded for mild or with seeds for extra heat
8 oz cream cheese, softened
1 cup shredded white cheddar cheese
Directions
I start by roasting the jalapeños until the skins are blistered, then I let them cool slightly before peeling and seeding them. After that, I chop them finely.
I place the softened cream cheese in a bowl and stir it until smooth. I then mix in the chopped jalapeños and shredded white cheddar until everything is fully combined and creamy.
At this point, I taste the dip and adjust the spice level if needed. I serve it right away, or I gently warm it for a few minutes if I want a melted, extra-creamy texture.
Servings And Timing
I usually get about 2 cups of dip from this recipe, which serves around 6 to 8 people as an appetizer.
Prep time is about 10 minutes.
Cook time is around 5 minutes if I roast the jalapeños.
Total time comes to approximately 15 minutes.
Variations
I sometimes add minced garlic or a pinch of smoked paprika for extra depth. When I want more tang, I mix in a spoonful of sour cream. For a sharper flavor, I swap the white cheddar for pepper jack or sharp cheddar.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in the microwave or on the stovetop, stirring often to keep the texture smooth.
FAQs
Can I make this dip ahead of time?
I often make it a day in advance and store it in the fridge. I just stir it well before serving.
How spicy is this dip?
I control the heat by removing or keeping the jalapeño seeds, so it can be mild or fairly spicy.
Can I use jarred jalapeños?
I prefer fresh roasted jalapeños, but I sometimes use jarred ones in a pinch. I just drain them very well first.
Is this dip good served cold?
I enjoy it both ways, but I usually like it warm because it makes the cheese extra creamy.
What do I serve with this dip?
I like serving it with tortilla chips, pretzels, fresh veggies, or even spreading it on burgers and sandwiches.
Conclusion
This jalapeño cream cheese dip is one of my favorite quick recipes because it delivers big flavor with minimal effort. I love how customizable it is, and it always disappears fast whenever I serve it.
This Jalapeño Cream Cheese Dip is creamy, cheesy, and packed with the smoky heat of roasted jalapeños. Perfect as a quick party appetizer or a flavorful snack.
Ingredients
3–4 roasted jalapeños, seeded for mild or with seeds for extra heat
8 oz cream cheese, softened
1 cup shredded white cheddar cheese
Instructions
Roast jalapeños until skins are blistered. Cool slightly, then peel and seed as desired. Chop finely.
In a bowl, stir softened cream cheese until smooth.
Add chopped jalapeños and shredded cheddar. Mix until fully combined and creamy.
Taste and adjust spice level if needed. Serve cold or gently warmed for a meltier texture.
Notes
For more tang, add 1 tbsp sour cream.
Swap cheddar for pepper jack for a spicier flavor.
Add minced garlic or smoked paprika for extra depth.
