Description
A creamy, mildly spicy baked dip with a golden crust and velvety interior. Made with five ingredients and a single bowl, it’s perfect for parties or weeknight snacks. Adjust heat with fresh or pickled jalapenos and optional mix-ins.
Ingredients
16 oz (2 blocks) cream cheese, softened
1/2 to 1 cup sour cream or mayonnaise
1/2 cup finely diced jalapenos (fresh or pickled)
1–2 cups shredded cheddar or Monterrey Jack cheese
1 tsp garlic powder
1 packet onion powder
Salt and pepper to taste
2 tbsp green onions (optional)
1 can diced chilies (optional)
1/4 cup chopped cilantro (optional)
Instructions
Preheat oven to 375°F (190°C)
Set out cream cheese blocks for 30 minutes to soften
In a large bowl, combine softened cream cheese, 1/2 cup sour cream, and 2 tbsp mayonnaise
Blend with an electric mixer or immersion blender until silky
Fold in 1 cup shredded cheese and 2 tbsp jalapenos
Add garlic powder, onion powder, salt, and black pepper
Transfer mixture to a greased 9×13″ baking dish
Bake 20–25 minutes until golden and bubbly
Sprinkle optional mix-ins (green onions, chilies, cilantro) for extra texture
Notes
For a tangier dip, use more sour cream. For a richer flavor, substitute mayonnaise.
Fresh jalapenos add heat, while pickled jalapenos add tartness.
Top with cheese crisps or tortilla chips before serving.
Store leftovers in an airtight container for up to 3 days.
Weather affects baking time—cover with foil if browning too quickly.
- Prep Time: 15
- Cook Time: 25
- Category: DINNER
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg