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Flavorful Boat Dip with Cream Cheese and Pickled Jalapeño

boat dip with cream cheese and pickled jalapeño - featured image
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A creamy, tangy, and spicy dip made with cream cheese and pickled jalapeños, perfect for quick appetizers and crowd-pleasing occasions.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (60 ml) pickled jalapeños, chopped
  • 1/4 cup (60 ml) sour cream
  • 1/2 cup (50 g) shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon fresh lime juice
  • Salt to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Soften the cream cheese by taking it out of the fridge about 30 minutes before starting or microwave for 15 seconds.
  2. Finely chop 1/4 cup of pickled jalapeños, removing seeds if less heat is desired.
  3. In a medium mixing bowl, combine softened cream cheese, sour cream, and shredded cheddar cheese. Stir until creamy.
  4. Add chopped jalapeños, garlic powder, onion powder, lime juice, black pepper, and salt to taste. Mix thoroughly until smooth.
  5. Fold in optional add-ins like chopped cilantro, green onions, or crumbled bacon if desired.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld, or serve immediately if in a rush.
  7. Spoon into a serving bowl and garnish with jalapeño slices or extra cheddar cheese. Serve with tortilla chips, fresh veggies, or crackers.

Notes

Soften cream cheese fully for smooth texture. Remove jalapeño seeds to reduce heat. Chill dip for at least 30 minutes for best flavor. Stir in milk if dip is too thick after chilling. Microwave briefly to warm without overheating.

Nutrition

Keywords: boat dip, cream cheese dip, pickled jalapeño dip, spicy dip, easy appetizer, crowd-pleaser, quick dip

Find it online: https://siennaspoon.com/flavorful-boat-dip-with-cream-cheese-and-pickled-jalape-n-o-recipe-made-easy/