Ingredients
You’ll need the following ingredients:
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- 1 (8 oz) block cream cheese, softened
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- 1 cup sour cream
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- 1 cup shredded cheddar cheese (or Colby-Jack)
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- 1/4 cup pickled jalapeños, chopped
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- 1 small fresh jalapeño, deseeded and finely minced (optional for extra heat)
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- 1 tablespoon lime juice (freshly squeezed)
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- 1/4 teaspoon garlic powder
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- 1/4 teaspoon onion powder
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- Salt and freshly cracked black pepper, to taste
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- 2 tablespoons chopped fresh cilantro, for garnish (optional)
Instructions
Let the cream cheese sit at room temperature for about 30 minutes. This makes it much easier to blend and prevents lumps.
Quick tip: If you're in a rush, place the unwrapped cream cheese on a microwave-safe plate and microwave on low power for 15–20 seconds.
In a large mixing bowl, add the softened cream cheese and sour cream. Use a hand mixer on medium speed (or a sturdy whisk) to blend until the mixture is smooth, fluffy, and lump-free. Scrape down the sides of the bowl with a spatula as needed.
Stir in the chopped pickled jalapeños, minced fresh jalapeño (if using), and lime juice. The pickled jalapeños give it tangy depth, and the fresh pepper adds heat and crunch.
Tip: Want less spice? Use only pickled jalapeños and skip the fresh.
Add garlic powder, onion powder, a pinch of salt, and a few cracks of black pepper. Stir well. Taste and adjust salt or lime to your liking.
Add the shredded cheddar cheese and gently fold it in using a spatula. This adds that savory, melty bite that makes this dip irresistible.
Transfer the dip to an airtight container or cover the bowl with plastic wrap. Refrigerate for at least 30 minutes before serving. The longer it sits, the better the flavors blend!
Before serving, sprinkle with chopped fresh cilantro and an extra dash of lime juice if desired. Serve in a pretty bowl surrounded by chips or veggi
- Prep Time: 10 minutes
- Cook Time: chill time 30 minutes