Four dips, endless flavor—spicy, creamy, cheesy, and fresh in every bite!
1. Jalapeño Cream Cheese Dip
Ingredients: 8 oz cream cheese, softened ½ cup sour cream 1 cup shredded cheddar or pepper jack cheese 2–3 fresh jalapeños, finely chopped (remove seeds for less heat) 2 tablespoons pickled jalapeños, chopped (optional for tang) 1 teaspoon garlic powder Salt and pepper to taste Optional: 2 tablespoons green onions or chives, chopped
Instructions: 1. Mix Base: In a medium bowl, beat cream cheese and sour cream until smooth and creamy.
2. Add Flavor: Stir in shredded cheese, fresh and/or pickled jalapeños, garlic powder, salt, and pepper.
3. Chill or Serve Warm: • Cold dip: Cover and chill for at least 30 minutes. • Warm dip: Pour into a small baking dish, sprinkle more cheese on top, and bake at 375°F (190°C) for 15–20 minutes until bubbly.
4. Serve: Serve with tortilla chips, pita chips, crackers, or sliced veggies.
2. Restaurant Style White Cheese Dip
Ingredients: 1 pound white deli-sliced American cheese 1 tbsp cornstarch 1/2 tbsp unsalted butter 1 large garlic clove, minced 1/4 cup white onion, very finely chopped 1 can evaporated milk 1 small tomato, finely diced 1/4 tsp each garlic powder, cumin 4 oz can chopped green chile, fire roasted Salt to taste
Directions: Place cheese and cornstarch in a bowl, toss to coat. Melt butter over medium heat in a large saucepan or small pot. Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
Add evaporated milk and cheese. Stir, then add chiles and Spices.
Stir until cheese melts and it becomes a silky sauce.
Add salt to taste - amount required depends on saltiness of cheese used.
Stir in milk more milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator secti
