This is one of those recipes where you can easily make it your own.
Fresh jalapeños
Fresh jalapeños give the dip a brighter, more vegetal pepper flavor.
Pickled jalapeños
Pickled jalapeños add tanginess along with the heat and are wonderfully convenient.
Make it milder
Remove the seeds and inner membranes from fresh jalapeños before chopping.
You can also reduce the amount of peppers.
Make it hotter
Add extra jalapeños, a pinch of cayenne, crushed red pepper flakes, or a little diced hot pepper.
Try pepper Jack
Replace the Monterey Jack with pepper Jack for even more pepper flavor.
Add bacon
Cooked, crumbled bacon makes this dip taste like a jalapeño popper crossed with a loaded baked potato.
And honestly? I’m not mad about it!!
Add green onions
Chopped green onions add freshness and a little crunch.
Use Greek yogurt
You can replace some or all of the sour cream with plain Greek yogurt for a slightly lighter, tangier dip.
How to Make Jalapeño Cream Cheese Dip
This is the easy part!
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a small baking dish.
Step 2: Soften the Cream Cheese
Make sure the cream cheese is softened to room temperature.
This is important because softened cream cheese blends much more easily.
If it’s cold and firm, you’ll end up fighting little lumps.
Nobody wants to wrestle with cream cheese before a party.
Step 3: Mix the Creamy Ingredients
Add the softened cream cheese, sour cream, and mayonnaise to a mixing bowl.
Beat or stir until smooth and creamy.
