Jalapeño cream cheese dip is a creamy, spicy, and totally addictive dip that’s perfect for game day, parties, or anytime I’m craving something bold and cheesy. Made with a mix of cream cheese, chopped jalapeños, and a blend of seasonings, this dip brings the heat in the most delicious way—balanced with just the right amount of cool, creamy richness.
Why You’ll Love This Recipe
I love this recipe because it’s fast, easy, and always a crowd-pleaser. It’s rich and smooth, with just the right kick from the jalapeños. Whether I bake it hot or serve it cold, this dip never lasts long. I can pair it with crackers, chips, or fresh veggies, and it’s always the first thing to disappear at any gathering.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cream cheese (softened)
- Pickled or fresh jalapeños (diced)
- Sour cream or mayonnaise
- Garlic powder
- Onion powder
- Shredded cheddar cheese
- Optional: green onions, hot sauce, crushed crackers or breadcrumbs for topping
Directions
- I preheat the oven to 375°F (if I’m baking it hot) and lightly grease a small baking dish.
- In a bowl, I mix the softened cream cheese with sour cream or mayo until smooth.
- I stir in the diced jalapeños, garlic powder, onion powder, and shredded cheddar cheese.
- I spread the mixture evenly into the dish.
- If I want a crunchy topping, I sprinkle crushed crackers, breadcrumbs, or more cheese on top.
- I bake for 15–20 minutes, until hot and bubbly.
- If I’m serving it cold, I skip the baking and just chill the dip for 1 hour before serving.
- I garnish with green onions or extra jalapeños if I want to add color and flavor.
Servings and Timing
This dip makes about 8 servings. It takes 10 minutes to prep and 15–20 minutes to bake (if serving hot), so it’s ready in under 30 minutes. If served cold, I chill it for about 1 hour before serving.
Variations
- Adding a dash of hot sauce gives it an extra spicy punch.
- I swap cheddar for pepper jack or Monterey Jack for even more heat and flavor.
- A layer of crushed Ritz crackers or Panko on top gives a great crispy finish when baked.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. If I served it hot, I reheat it in the oven or microwave until warmed through. If I served it cold, it’s ready to go straight from the fridge.
FAQs
Can I use fresh jalapeños?
Yes! I often use fresh jalapeños for a brighter flavor. I remove the seeds to keep it mild or leave some in for extra heat.
Is this dip better hot or cold?
Honestly, both are great. I like it hot and melty for parties, but it’s also delicious chilled and spread on crackers or bagels.
Can I make this ahead of time?
Yes, I often mix it up the night before and refrigerate it. If I’m baking it, I pop it in the oven just before serving.
Can I use light cream cheese?
Yes, I’ve made it with light cream cheese and it still turns out creamy and flavorful.
What should I serve it with?
I serve this dip with tortilla chips, pita chips, crackers, or sliced veggies like cucumbers, celery, and bell peppers.
Conclusion
Jalapeño cream cheese dip is the kind of recipe I turn to whenever I need a quick, crowd-pleasing appetizer that packs a punch. It’s creamy, spicy, and endlessly customizable—perfect for dipping, spreading, or devouring straight out of the bowl. Once I started making it, it became a go-to for every party or snack craving.
Print
Jalapeño Cream Cheese Dip
- Prep Time: 10 minutes
- Chill Time (if cold): 1 hour
- Cook Time: 15–20 minutes (if serving hot)
- Total Time: 30 minutes (hot) or 1 hour 10 minutes (cold)
- Yield: 8 servings
- Category: Appetizer, Snack
- Method: Baked or No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This jalapeño cream cheese dip is the ultimate crowd-pleaser—rich, creamy, and spicy with just the right kick. Perfect for parties, game day, or snacking, this easy dip can be served hot and bubbly or cold and spreadable for a bold, cheesy appetizer that disappears fast.
Ingredients
- 8 oz cream cheese, softened
- ½ cup sour cream or mayonnaise
- ½ cup diced pickled or fresh jalapeños (adjust to taste)
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Optional toppings: sliced green onions, crushed crackers or breadcrumbs, extra jalapeños
Instructions
- Preheat oven to 375°F (if serving warm).
- In a medium bowl, mix softened cream cheese and sour cream (or mayo) until smooth.
- Stir in jalapeños, garlic powder, onion powder, and shredded cheese.
- Spread the mixture evenly into a greased baking dish.
- Top with extra cheese or crushed crackers if desired.
- Bake for 15–20 minutes, until hot and bubbly.
- If serving cold, skip the baking and chill the dip for at least 1 hour before serving.
- Garnish with green onions or more jalapeños and serve with chips, crackers, or fresh veggies.
Notes
- For a spicier dip, leave the seeds in your jalapeños or add a dash of hot sauce.
- Swap cheddar for pepper jack or Monterey Jack for a melty, bold flavor.
- Store leftovers covered in the fridge for up to 4 days—reheat or serve chilled.
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