Cheesy Jalapeno Dip is fast and easy to throw together, tastes great, and is super versatile. We snacked on this dip one weekend, using celery, carrots and broccoli as dippers. Leftovers were spread on celery, ants-on-a-log-style, to pack in lunches. The next day, we spread it on a wrap and rolled it up to tuck into lunchboxes. I was thinking that it might make an interesting grilled cheese as well. 🙂 When I went to the fridge to try this out, the Cheesy Jalapeno Dip was gone! Nothing tasty lasts long in our house.
Cheesy Jalapeno Dip Recipe
We were at a football party and a friend brought a Mississippi Pimento Cheese dip. I really liked the dip so decided to try making something similar, kicking it up a notch with Jalapenos. The result was pretty darn delicious. 🙂 And, this is so simple to make!
In a bowl, add an 8 oz. package of shredded cheddar cheese, 8 oz. package of cream cheese, 1/2 cup chopped jalapenos, 1/3 cup mayo, 1/2 tsp each of chili and garlic powder, salt and pepper. I used the “tame” jalapenos that come in a jar. Fresh would probably taste good too although they could be spicy. I read somewhere that jalapenos that have the lines on them are hotter. I’m not sure how to describe it, but the lines are almost like scars on the skin of the pepper and look like lines or stripes. More lines means more heat.
Mix it up.
Add salt and pepper to taste and place in the refrigerator for at least an hour for the flavors to mix. Serve with your favorite dippers – veges, chips, crackers…
- 8 oz. package shredded cheddar cheese
- 8 oz. package of cream cheese (we used neufchatel)
- ½ cup chopped jalapenos (I used the ones that come in a jar, tame version)
- ⅓ cup mayonnaise
- ½ tsp. chili powder
- ½ tsp. garlic powder
- salt and pepper to taste
- Mix all ingredients together.
- Serve with vegetables, crackers, chips, or pretzels.