Jalapeno Cream Cheese Dip
This Jalapeño Cream Cheese Dip is the ultimate crowd-pleasing appetizer—smoky, spicy, creamy, and bold. With roasted jalapeños for heat and depth, cream cheese for richness, and white cheddar for a savory sharpness, this dip is a go-to for parties, game day spreads, or simply a fun snack night.
Why People Will Love This Recipe
Big flavor, simple ingredients – Just a handful of pantry staples transform into a bold, addictive dip.
Perfect heat balance – Roasted jalapeños give a mellow spice that’s flavorful, not overpowering.
Ultra creamy – The texture is smooth and rich, perfect for chips or veggies.
Make-ahead friendly – Whip it up early and chill until ready to serve!
Key Ingredients
Roasted Jalapeños (6) – Adds a smoky heat that defines the dip’s flavor.
Cream Cheese (16 oz) – Provides a smooth, creamy base.
White Cheddar Cheese (6 oz) – Sharp and melty for extra richness.
Chili Powder or Smoked Paprika (1 tbsp) – Adds warmth and a touch of smokiness.
Garlic Powder & Cumin – Bring earthiness and depth.
Salt & Pepper – Enhances and balances all the flavors.
Chili Flakes – Optional, for extra heat and visual flair.
Jalapeno Cream Cheese Dip
Smoky, creamy, and spicy—perfect with chips!
Ingredients:
6 roasted jalapeños
16 oz cream cheese
6 oz white cheddar
1 tbsp chili powder or smoked paprika
1 tbsp garlic powder
1 tsp cumin
Salt & pepper
Chili flakes on top
Instructions:
Roast the Jalapeños:
Place the jalapeños under a broiler or over an open flame until the skins are charred and blistered.
Let them cool slightly, then peel and finely chop.
Blend the Dip:
In a food processor or mixing bowl, combine the chopped roasted jalapeños, softened cream cheese, shredded white cheddar, chili powder (or smoked paprika), garlic powder, cumin, salt, and pepper.
Blend or stir until smooth and creamy.
Garnish & Serve:
Transfer to a serving bowl, sprinkle with chili flakes on top, and serve with your favorite chips, crackers, or sliced veggies.
Recipe Notes – Jalapeño Cream Cheese Dip
Roast the Jalapeños for Depth
Roasting the jalapeños brings out a sweet, smoky flavor and tones down the raw heat. Blacken the skins under a broiler, on a grill, or over a gas flame, then cover with foil or place in a bowl and cover for a few minutes to steam—this makes peeling easier.
Control the Heat
For a milder dip, remove the seeds and membranes from the jalapeños before chopping. For a spicier kick, leave some seeds in or add extra chili flakes.
Soften the Cream Cheese First
Room temperature cream cheese blends much more easily and helps achieve a smooth, creamy consistency. Take it out of the fridge 30–45 minutes before making the dip.
Grate Cheese Fresh for Best Melt
Pre-shredded cheeses often have anti-caking agents that prevent them from melting smoothly. For the creamiest result, shred your white cheddar from a block.
Use a Food Processor for Ultra-Smooth Texture
A food processor quickly blends all ingredients into a silky, uniform mixture. If using a spoon or hand mixer, make sure the cheese is very soft to avoid lumps.
Adjust Seasonings to Taste
Always taste the dip after blending. You might want to add more salt, chili powder, or a squeeze of lime juice for brightness.
Serve Warm or Cold
This dip is delicious either way! Serve it cold as a spread or warm it in the oven or microwave until slightly bubbly for a melty, comforting dip.
Chill Before Serving for More Flavor
If serving cold, let the dip sit in the fridge for at least 30 minutes before serving—this helps the flavors meld and intensify.
Top It Off
Chili flakes add a spicy garnish, but you can also sprinkle extra cheese, fresh cilantro, green onions, or crispy bacon on top for added flavor and texture.
Make It a Casserole-Style Bake
Spread the dip into a small baking dish, top with extra shredded cheese, and bake at 375°F for 15–20 minutes until hot and bubbly. Perfect for parties!
Nutrition Information
(Approx. per 2-tbsp serving)
Calories: ~120 | Protein: ~3g | Fat: ~10g | Carbs: ~3g | Fiber: ~0.5g | Sodium: ~170mg
Frequently Asked Questions:
Can I use jarred or canned jalapeños instead?
Yes, but fresh roasted jalapeños offer better smoky flavor. Use jarred in a pinch.
Is this dip spicy?
Medium heat. You can tone it down by using fewer jalapeños or removing seeds.
Can I make this in advance?
Absolutely! Store in the fridge for up to 5 days. Let it sit out 15–20 minutes before serving.
Can I freeze the leftovers?
It’s not recommended—freezing can cause the texture to become grainy once thawed.
Can I serve this hot?
Yes! Bake it until bubbly or heat gently on the stove for a warm version.
Do I need to peel the jalapeños after roasting?
Yes, peeling removes the bitter charred skin for a smoother dip.
What if I don’t have a food processor?
Use a hand mixer or mash with a spoon—it just takes a little more effort.
Can I use a different kind of cheese?
Yes! Try Monterey Jack, smoked gouda, or even a Mexican blend.
What’s the best way to roast jalapeños?
Broil in the oven until blackened, about 8–10 minutes, or roast directly over a gas flame.
How can I make this dip stretch for a party?
Double the recipe and serve with a big veggie platter or mini toasts to keep it festive and filling!