This Jalapeno Cream Cheese Dip is packed with flavor from jalapeno, bell pepper, garlic, and onion, as well as creaminess from cream cheese, sour cream, and cheddar. It's perfect for dipping!
Preheat the oven to 400°. Spray a 4-cup baking dish with nonstick cooking spray.
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 slightly.
1 tablespoon olive oil, 1 jalapeno, ½ red bell pepper, 1 clove garlic
In the bowl of a food processor fitted with a plastic blade, place the pepper mixture, cream cheese, ½ the shredded cheese, the sour cream, and green onion. Blend until smooth.
1 8-ounce package cream cheese, 4 oz cheddar cheese (shredded), ¼ cup sour cream, 1 green onion
Transfer the mixture to the prepared dish. Top with the remaining shredded cheese.
Bake for 20 minutes or until hot and bubbly. Serve with tortilla chips.
tortilla chips for serving
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on ⅛ the recipe.Leftover Jalapeño Cream Cheese Dip? You can reheat it and serve again with chips. You might also serve leftover dip in a sandwich, panini, wrap, burrito or quesadilla, as well as atop nachos or pizza. For extra pizazz, stuff jalapeno peppers with the dip for a fun twist on poppers.