Cream Cheese Jalapeno Dip Recipes Recipes Recipe For Hand

JALAPENO POPPER DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain.
• Stir bacon, cream cheese, mayonnaise, Cheddar cheese, mozzarella cheese, green onion, and jalapeno peppers together in a bowl; spread into a 9-inch round baking dish.
• Mix crackers, Parmesan cheese, and butter together in a bowl; spread over the top of the cream cheese mixture.
• Bake in preheated oven until bubbly, 20 to 30 minutes.

CHEESY JALAPENO DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, canned jalapeno peppers with juice, green chiles, diced jalapeno pepper, cilantro, and ranch dressing mix together in a bowl until smooth. Add about half the Cheddar cheese and half the Parmesan cheese; stir. Spread the cheese mixture into a baking dish. Arrange jalapeno slices atop the cheese mixture; top with remaining Cheddar and Parmesan cheeses. Cover baking dish with aluminum foil.
• Bake in preheated oven until top is warm and bubbling, about 25 minutes.

CREAMY JALAPENO DIP

Steps:

• Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
• No need to drain the cans of chillies or jalapenos, it is a personal option. Spread the dip into a greased casserole dish.
• In a bowl, combine the panko breadcrumbs, the additional 1/2 c Parmesan cheese and melted butter. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes until the top is browned and its bubbling around the edges.

CHERRY JALAPEñO DIP WITH WHIPPED CREAM CHEESE

Steps:

• In a medium mixing bowl, toss together the chopped cherries, diced jalapeño, scallions, cilantro, lime juice, chili powder, and salt. Taste and if your cherries are very tart, add a little sugar (1 tsp at a time) until the mixture is just a touch sweet while still being spicy.
• Using a stand mixer fitted with a whisk attachment, beat the cream cheese on medium until light and fluffy, about 30 seconds. With the mixer running, slowly pour in the milk and 2 tsp sugar and let mix for another 30 seconds or until everything is completely incorproated and the final texture is very light.
• Spread the whipped cream cheese onto the bottom of a small serving bowl. Spoon the cherry mixture evenly over the cream cheese. Drizzle with olive oil and a sprinkle of black pepper.
• Serve right away with crackers.

CHEESY JALAPENO CRAB DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir together the crabmeat, Monterey Jack cheese, mayonnaise, garlic, jalapeno peppers, Worcestershire sauce, hot pepper sauce, and salt in a bowl. Scrape into an 8x8 inch, glass baking dish, and smooth the top with a spatula. Sprinkle evenly with croutons and Parmesan cheese. Dust with the paprika.
• Bake in the preheated oven until the dip is bubbly and the top is golden brown, about 25 minutes. Remove from the oven and allow to stand 5 minutes before serving.

JALAPENO CHICKEN DIP

Steps:

• Combine the chicken and seasoned salt in a large skillet over medium-low heat; heat through.
• Combine the cream cheese and chicken soup in a microwave-safe bowl; cover and heat for 1 minute in the microwave. Add the chicken mixture and continue to heat at 1 minute intervals until the liquid bubbles. Stir in the jalapenos and serve immediately.

SPICY TUNA DIP WITH JALAPEñO

Steps:

• Add cream cheese into a food processor or blender.
• Drain tuna and add it to the blender.
• Add jalapeño peppers (read notes), brine, pinch of salt, and pepper.
• Add the juice of half a lime and then blend until smooth.
• Taste and add more jalapeño peppers if you want, blending between additions.
• Adjust salt, lime juice, and pepper to taste.
• Transfer to a bowl and serve (check notes).

JALAPENO JELLY AND CREAM CHEESE DIP

Steps:

• 1. To serve: Open the jar of jelly and pour over cream cheese (room temp). Lace the plate with club crackers and stand back. (5 minutes)
• 2. JELLY PREP: Always wear gloves while handling the fresh peppers. Even the small young peppers have oil in the stem and seeds. To remove seeds, hold pepper up by the stem and with the tip on the cutting board slice just next the stem and curving downward. Rotate the pepper and repeat 3 times. You should have the stem and almost all the seeds together in one piece-discard.
• 3. Remove any seeds on the four pieces of pepper. Once all the pepper pieces are clean, place in a blended with 1 cup of vinegar. Blend until all pieces are pureed.
• 4. Pour puree' into a large heavy pan. Use the remaining vinegar to rinse out the blender and add to pan. Remove gloves. Have the area for canning clean and organized. If this is the first canning experience consider reading some tips from a large canning company. Just for a few safety and helpful tips.
• 5. Add sugar and bring to a boil for 10 minutes. Add the pectin and bring to a boil for 1 minute. Add a few drops of green coloring which is nice around the holidays, if desired. Carefully ladle jelly into a hot sterile jar allowing 1/4 inch space to the top. Wipe the rim with a clean cloth. Center the new {never reuse lids} lid and place ring on snuggly.
• 6. Once all jars are complete, place in a large pan and cover with water. bring to a boil for 10 minutes. Remove from boiling water and set one a cloth. Listen for the success "pop" and check at 24 hours. If the lid pops up and down it is not sealed and must be used right away or discarded. Any jelly that is left in the pan or does not reach the jar can be eaten immediately. Always refrigerate after serving.

CREAM CHEESE JALAPENO DIP

Steps:

• Place cream cheese in a bowl.
• Pulse cilantro, jalapeno pepper, and garlic in a food processor or blender until finely chopped. Add chopped mixture to the cream cheese; blend with a hand mixer until smooth. Fold tomatoes into cream cheese dip.