This Cream Cheese Jalapeño Dip is a smooth, spicy Tex-Mex appetizer made by blending cream cheese, Mexican crema, and pickled jalapeños until creamy. It's party-ready in minutes and pairs perfectly with tortilla chips.
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Prices vary by store
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In a food processor, combine the cream cheese, Mexican crema, and sour cream.
Add the entire can of pickled jalapeños, including the juice, carrots, and onions.
Add the bunch of cilantro, chicken bouillon powder, garlic powder, and the juice of one lime.
Blend everything together until the mixture is completely smooth and creamy.
Pour the finished dip into a serving dish.
Refrigerate in an airtight container for up to 4 days. Reheat in a microwave (30-second bursts, stirring between) or in a 325°F oven for 20–25 minutes until warm.
Blender or food processor
Yes. Prepare the dip up to 2 days ahead, cover, and refrigerate. Stir well before serving. For warm dip, transfer to a slow cooker on low or warm in a shallow baking dish at 325°F for 20–25 minutes.
Yes. Use sour cream, Greek yogurt (thinner consistency), or heavy cream mixed with lime juice as direct substitutes. Avoid regular cream as it lacks the tangy flavor.
Use fewer jalapeños or remove seeds before blending for mild heat. Add more jalapeños or include a pinch of cayenne for extra spice.
Yes, scale all ingredients proportionally. Use a larger blender or food processor in batches if needed. Adjust seasoning to taste.
Pickled jalapeños contain liquid. Drain them well before blending. If still too thin, reduce the sour cream or crema by 2–3 tablespoons.
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