Creamy Jalapeño Avocado Dip

Name: Creamy Jalapeño Avocado Dip (Blender Recipe)
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Cuisine: Mexican-inspired
Ingredients: 16 oz cream cheese; 1 14-oz can pickled jalapeños, with liquid; 2 avocados, pitted and peeled; 3 limes, juiced; 3 cups sour cream; 1 bunch cilantro; 2 tbsp black pepper; 1 tbsp garlic powder; 1 tbsp chicken bouillon powder

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This creamy jalapeño avocado dip blends cream cheese, pickled jalapeños, fresh avocado, and sour cream into a smooth, spicy dip ready in minutes. The pickled jalapeños bring tangy heat without requiring fresh prep.

🌍Mexican-inspired 🏷️Creamy dip 🏷️Jalapeño dip 🏷️Avocado dip 🏷️Spicy Tex-mex

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Total

5 min

Servings

Recipe Source

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Ingredients

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16 oz cream cheese
1 14-oz can pickled jalapeños, with liquid
2 avocados, pitted and peeled
3 limes, juiced
3 cups sour cream
1 bunch cilantro
2 tbsp black pepper
1 tbsp garlic powder
1 tbsp chicken bouillon powder

9 Ingredients

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Instructions

1
Add two blocks of cream cheese to a large blender.
2
Pour in the entire can of pickled jalapeños, including the liquid.
3
Add the avocados, lime juice, and sour cream.
4
Add a bunch of cilantro, black pepper, garlic powder, and chicken bouillon powder.
5
Secure the lid and blend on high until the mixture is completely smooth and creamy.
6
Pour the finished dip into a serving bowl and enjoy with chips.

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Tips & Notes

Pro tips

Use ripe but firm avocados to avoid a watery texture; overripe avocados will make the dip loose and brown quickly.
Add lime juice immediately after blending and fold in the cilantro at the end to preserve its color and fresh flavor.
Pulse the blender on low speed rather than running continuously to avoid overworking the avocado and cream cheese into a paste.
Taste before adding all the black pepper and garlic powder — pickled jalapeños vary in saltiness and can affect seasoning needs.

Substitutions

Sour cream → Greek yogurt (will be tangier and slightly thicker)
Pickled jalapeños → fresh jalapeños roasted and cooled (more fresh heat, less pickle brine flavor)
Cilantro → parsley (milder herb, won't darken as quickly)
Cream cheese → mascarpone (richer, less tangy)

Storage & make-ahead

Store in an airtight container with plastic wrap pressed onto the surface for up to 3 days refrigerated.

Equipment

blender

Common Questions

Can I make this dip ahead of time?

Yes, prepare up to 4 hours ahead and store covered in the refrigerator. Stir in the lime juice just before serving to prevent browning.

How do I prevent the avocado from browning?

The lime juice in the recipe helps, but store the dip in an airtight container and press plastic wrap directly onto the surface to minimize air exposure.