Description
This Jalapeno Cream Cheese Dip with Rotel is spicy, creamy and cheesy, making it the perfect appetizer. It only takes 25 minutes to make, in just one skillet, and is served hot with tortilla chips or crackers.
Ingredients
Scale
- 1 tablespoon salted butter
- 2 jalapeños with seeds, stems and membranes removed and diced small
- 1/2 cup diced yellow onion
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 10 ounce can of Rotel, drained
- 12 ounces of cream cheese, broken into 12 smaller pieces
- 1 cup cheddar cheese, shredded
- 1 jalapeno, cut into thin slices for topping (leave the seeds and membranes or remove)
Instructions
- Preheat the oven to 350 degrees. Into a large skillet, over medium low heat, melt the butter. Add in the diced jalapeño and onion and cook until softened, about 4 to 5 minutes, stirring every few minutes.
- Stir in garlic and spices and cook until garlic is fragrant, about 1 minute.
- Add in Rotel and stir to combine.
- Add chunks of cream cheese into the pan and stir to combine and melt the cheese. This takes a few minutes. Once it's melted, add in half of the cheddar cheese and stir to combine.
- Top the dish with remaining cheddar cheese and slices of jalapeño. Bake for 5 to 10 minutes until cheese is nice and gooey.
- Remove from the oven and allow to cool for 5 minutes before serving with crackers or tortilla chips.
Notes
- If you break the cream cheese into smaller pieces, it will melt much faster in the pan.
- When serving, choose a stronger cracker or a heavier tortilla chip so it can hold the dip without breaking. Ritz crackers are delicious, but it's not the best choice for dipping in this recipe. An option is using a spoon to spread the dip on the cracker.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: appetizer
- Method: bake
- Cuisine: american