Description
Jalapeño Cream Cheese Dip brings serious zest to my game day spread, guaranteeing friends will devour this creamy, spicy treat faster than chips can scoop it up. Packed with bold flavor and super simple to prepare, this crowd-pleaser comes together in minutes and never fails to spark conversation at any gathering.
Ingredients
Scale
Main Ingredients:
- 8 oz (226 g) cream cheese
- 5 jalapeno peppers
- ½ cup (120 g) ricotta cheese
Seasonings and Spices:
- 1 teaspoon onion powder
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Toppings and Garnish:
- ½ cup (56 g) shredded cheddar cheese
- 2 garlic cloves
- Fresh cilantro
Instructions
- Prep your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
- Arrange whole jalapeno peppers on the prepared sheet. Roast for 15-20 minutes, rotating every 5 minutes to ensure even charring.
- After roasting, transfer peppers to a covered bowl. Let them steam for 10 minutes, which helps loosen the skin.
- Carefully peel the blistered skin off the peppers. Remove stems and seeds completely to control heat level.
- Place peeled jalapenos in a food processor with 8 oz (226 g) softened cream cheese, ½ cup (120 g) ricotta, 2 minced garlic cloves, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon ground cumin.
- Pulse the mixture until it becomes completely smooth and creamy, scraping down processor sides as needed.
- Transfer the blended mixture into an oven-safe ceramic dish. Sprinkle ½ cup (56 g) shredded cheddar cheese evenly across the top.
- Reduce oven temperature to 375°F (190°C). Bake the dip for 15-20 minutes until cheese melts and surface turns golden brown.
- Remove from oven and let cool for 3-5 minutes. Garnish with fresh chopped cilantro just before serving.
- Accompany with tortilla chips, sliced vegetables, or warm crusty bread for dipping.
Notes
- Wear gloves when handling jalapenos to protect your hands from the spicy oils that can irritate skin.
- Adjust the heat level by leaving some seeds in or removing all of them for a milder dip.
- For a smoother texture, blend the ingredients longer and strain through a fine-mesh sieve if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to maintain the creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 35-50 minutes
- Category: Roasted
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 4 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 55 mg