Jalapeno Cheese Dip

Hot dips are the perfect appetizer to serve on cold nights. Typically, rich and cheesy, they break the ice at any get-together.

Artichoke-Chile Dip

Savvy readers will have noted that with six children aged 3 to 14, I’ve spent a good portion of my life pregnant. In fact, I think I was continuously pregnant or nursing for about 13 years. As such, what I ate did not just affect me. It affected another little person. I basically ate for two for over a decade.

And while pregnant or nursing, I leaned toward comfort foods — and those rich in nutrients. Once I heard that artichokes were good for pregnant woman, I gave myself carte blanche to eat as much  artichoke dip as I wanted. Oh yes, I did.

I love artichoke dip. Hot, cheesy, and full of flavor, its soft texture provides such a lovely contrast to the crisp toasts I serve with it.

In fact, over the years, I’ve collected a small repertoire of hot dips that we enjoy throughout the winter months as well as on cooler summer evenings. Hot dips are perfect for cold evening get-togethers with friends. In addition to the aforementioned, perfect-for-pregnant-women, Artichoke Dip, herb-baked goat cheese and  Garlic Brie Bread are big favorites with me.

Recently, I messed around in the kitchen to create this Jalapeno Cheese Dip. It started because I was using up some leftover chopped jalapenos and bell pepper and then it kinda morphed from there. It is delicious cold with veggie dippers, but cozily warming if served hot from the oven with tortilla chips.

The leftover was fantastic as the filling for Jalapeno Poppers. And I imagine that it would be great as a sandwich spread, too.

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Jalapeno Cheese Dip

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Course: Appetizer

Cuisine: American

Keyword: cheese dip, homemade cheese dip, jalapeno cheese dip

Servings: 8

Calories: 187 kcal

Author: Jessica Fisher

Ingredients

• 1 tablespoon olive oil
• 1 jalapeno pepper sliced
• 1/2 red bell pepper, chopped
• 1 clove garlic, chopped
• 8 ounces cream cheese
• 4 ounces cheddar cheese, shredded (1 cup)
• 1/4 cup sour cream
• 1 tablespoon chopped scallions

US Customary - Metric

Instructions

1. Preheat the oven to 400°. Spray a 4-cup baking dish with nonstick cooking spray.

2. In a small saute pan, heat the oil until shimmering. Add the jalapeno, red pepper, and garlic. Saute for several minutes until the peppers and garlic are soft. Allow to cool.
3. In the bowl of a food processor fitted with a plastic blade, place the pepper mixture, cream cheese, and 1/2 cup shredded cheese. Blend until smooth. Stir in the sour cream and scallions.

4. Transfer the mixture to the prepared dish. Top with the remaining shredded cheese.

5. Bake for 20 minutes or until hot and bubbly. Serve with tortilla chips.

Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.

Nutritional values are approximate and based on 1/8 the recipe.

Nutrition Facts

Jalapeno Cheese Dip

Amount Per Serving

Calories 187 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 10g63%

Cholesterol 50mg17%

Sodium 185mg8%

Potassium 79mg2%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 2g2%

Protein 5g10%

Vitamin A 827IU17%

Vitamin C 12mg15%

Calcium 138mg14%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.