This jalapeƱo and cheese chip dip is just as perfect as a party appetizer as it is as a comfy āSaturday night on the sofaā food. Itās miles better than store-bought alternatives and, best of all, it only takes a few minutes to make.Ā
The recipe is full of flavor and multiple textures – youāre first soothed by the cool creaminess of the sour cream and mayonaisse, but then comes the bite of salty cheese and two different kinds of jalapeƱo. Thereās fresh jalapeƱo, with its bright, grassy heat, and pickled jalapeƱos with their delicious vinegar tang. Itās a full-mouth flavor explosion that you (and your guests) will love.
Keep your jalapeƱo and cheese dip in an airtight container in the refrigerator for up to three days. And obviously this works with more than just tortilla chips! Itās just as tasty with fresh cut vegetables.
See this recipe being made:
Like this recipe? You’ll love these too:
- Pickled JalapeƱos: Want to make your own to use in this recipe? Start here.
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Jalapeno and Cheese Chip Dip
Ingredients
- 1 cup sour cream natural yogurt is a good substitute
- 1/2 cup mayonnaise
- 1 jalapeƱo pepper
- 1/4 cup pickled jalapeƱos
- 3/4 cup sharp cheddar cheese
- 1 tablespoon lemon juice roughly the juice of half a lemon
Instructions
- Remove the seeds and chop the fresh green jalapeƱo fine.
- Grate the cheese and chop the pickled jalapeƱos into very small chunks.
- In a bowl combine the sour cream, mayonnaise, fresh jalapeƱo, pickled jalapeƱo, and the shredded cheddar cheese.
- Add the lemon juice into the bowl and stir to combine.
- Transfer into a serving bowl and use immediately. You can also keep it in an airtight container for up to three days in the refrigerator.
I modified the recipe and made my own version. It turned out great — thanks for the inspiration!