Spicy jalapeno dip is one of our latest favs. We serve it with baby carrots, celery stalks, sliced bell peppers, or thick-cut potato chips and eat it as a snack while we watch TV.
The flavor is best when I roast 5 or 6 fresh jalapeno peppers. The dip will have that deep roasted pepper flavor with natural heat (make sure all of the seeds are removed before adding to the dip). Sometimes I use a 4 ounce can of diced jalapeno peppers. If you use the canned peppers, you can buy mild, medium, hot, or extra hot peppers. Even if you go for the mild, the dip heats up the longer it rests. So, if it’s not hot today, it will definitely have an increased level of spiciness tomorrow. We found this out when we started with a can of hot peppers one day, and then we both sweat terribly the next day while snacking on the dip.
To make the dip, add cream cheese, sour cream, diced and seeded peppers, and seasonings to food processor bowl or blender. Pulse a few times until ingredients are well-blended. I usually add salt after everything else is blended. Refrigerate until ready to serve. Spicy jalapeno dip can be addictive. It’s turning out to be our weekend snack.
- 8 ounce package cream cheese, softened
- 8 ounce container sour cream
- 4 ounce can diced jalapeno peppers, or 5 or 6 roasted jalapenos seeded and diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ cup mayonnaise (optional)
- Roast jalapenos and cool. Remove seeds and dice. If using canned peppers, do not drain before using.
- Add ingredients to bowl of food processor or blender and pulse until well-blended. Adjust seasonings as desired. Refrigerate dip.
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