Jalapeño Cheese Dip Recipe

Jalapeño Cheese Dip Recipe

This Jalapeño Cheese Dip Recipe is what I took to Palmer Food Swap last month in July. It’s one of our favorite dips, especially when served with crunchy refreshing vegetables. But it’s also good stuffed in jalapeños and baked. Stuffed in a burger and grilled. Or just baked with some panko on top for a crispy topping. Any way you eat it, you really can’t go wrong with this recipe for Jalapeño Cheese Dip.

Jalapeno Popper Dip

I love a good jalapeño popper, especially this recipe for Grilled Jalapeño Poppers on the grill and my ultimate perennial favorite Baked Jalapeno Poppers. This recipe is almost like that one but here the jalapeños are IN the cheese instead of being stuffed with cheese. I love jalapeno poppers so much in any form I can get, as long as they’re not deep fat fried, to me those poppers are kind of flavorless. My poppers and this Jalapeno Cheese Dip recipe are FULL of flavor. Not JUST a wad of cream cheese. Plus you can control the heat, like it spicy add more sriracha like it mild just use a dash, or leave it out altogether. Your choice!

So many uses for this dip!

I like to keep it on hand for quick summer lunches, just spread on a tortilla and roll it up, or a lettuce leaf and lunch is served. It’s also perfect for any time you’re expecting guests, boom snacks for everyone. Or just grab a spoon and snack on it when no one is looking. Maybe that’s just me, damn.

Low Carb Snack

If you’re following a low carb diet this is the perfect thing to make for a party. But if you’re hosting or just even attending, having food that everyone can enjoy is so important. This dip is naturally gluten-free, and low carb!

Jalapeño Cheese Dip Recipe Alaska

Yield: 6 servings

Jalapeño Cheese Dip Recipe

Jalapeño Cheese Dip Recipe

This Jalapeño Cheese Dip Recipe is like having a big bowl of Jalapeno Popper filling to snack on. Add vegetables or crackers for dipping!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 8 ounces cream cheese, softened
  • 1 Tablespoon milk
  • 2 teaspoons sriracha, more or less depending on your spice tolerance
  • 2 cups shredded cheddar cheese
  • 1/4 cup chopped pickled jalapeños, I use a "tamed" Jalapeños by Mezzetta

Instructions

  1. in mixing bowl combine the cream cheese, the milk and sriracha until well blended
  2. stir in the shredded cheese
  3. add the jalapeños
  4. stir until well blended
  5. refrigerate until ready to serve

Notes

  • you can tame the heat, or add more heat as well, by adding more or less sriracha and/or jalapeños

Nutrition Information

Yield

6

Serving Size

1 serving

Amount Per Serving Calories 290Total Fat 26gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 8gCholesterol 76mgSodium 496mgCarbohydrates 4gFiber 0gSugar 2gProtein 11g

This nutrition information was calculated using a computer program, results may vary.

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