Spicy Jalapeño Cheese Dip (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 fresh jalapeño peppers
02 -
2 packages (16 ounces total) of cream cheese, softened
03 -
1 1/2 cups shredded white cheddar cheese (about 6 ounces)
→ Seasonings
04 -
1 tablespoon ancho chili powder (smoked paprika works great too)
05 -
1 tablespoon garlic powder
06 -
1 teaspoon ground cumin
07 -
Salt and freshly ground black pepper to taste
08 -
Red pepper flakes for garnish and extra heat
# Instructions:
01 -
Char the jalapeños over an open flame, turning occasionally until the skins blacken all over. If you don't have a gas stove, place them under a broiler for about 15 minutes until the skins bubble up and blacken. Let them cool slightly before handling.
02 -
Roughly chop the roasted jalapeños and toss them into your food processor. Add the cream cheese, shredded cheddar, and all seasonings. Pulse until everything comes together into a smooth, creamy consistency.
03 -
Scoop the dip into a serving bowl, sprinkle with some red pepper flakes for color and extra kick. Surround with your favorite chips, crackers, or veggie sticks and watch it disappear at your next gathering!
# Notes:
01 -
This versatile dip can be served hot, warm, or chilled - it's delicious any way you choose!
02 -
For a thinner consistency, try mixing in a splash of beer, chicken broth, or even lemon-lime soda for a unique twist.
03 -
Make ahead and refrigerate up to 3 days for even better flavor development.