Name: Brentwood Grilles Jalapeno Cheese Dip Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 cups sharp cheddar cheese, grated; 8 oz cream cheese, softened; 1 cups sour cream; 1 cups milk; 2 whole jalapeños, seeded and finely diced; 1 whole red bell pepper, finely diced; 0.25 cups yellow onion, finely minced; 2 cloves garlic, minced; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp sea salt; 0.5 tsp black pepper; 1 tbs fresh lime juice; 0.25 cups microgreens (for garnish); 0.25 cups red pepper, thin strips (for garnish); 8 oz tortilla chips

Method

Cheese base

Soften and combine

Place the softened cream cheese and sour cream in a medium saucepan over low heat. Stir constantly with a rubber spatula until smooth, about 2–3 minutes.

Melt in cheddar

Add the grated cheddar a handful at a time, stirring to melt completely before adding more. Once all cheddar is incorporated, pour in the milk gradually and stir until the dip reaches a thick, smooth, dippable consistency (about 3–4 minutes). Keep heat low to avoid scorching.

Aromatics & peppers

Sauté aromatics

While the cheese is warming, heat a small skillet over medium heat with 1 teaspoon neutral oil (not listed separately). Add the minced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook peppers

Add the diced jalapeños and diced red bell pepper to the skillet and sauté 2–3 minutes until peppers are softened but still bright. Remove from heat and let cool slightly.

Fold into cheese

Stir the sautéed onion, garlic and peppers into the melted cheese mixture until evenly distributed.

Seasoning

Stir the ground cumin, smoked paprika, sea salt, and black pepper into the dip. Taste and adjust salt and pepper as needed. If the dip is too thick, add up to 2 tablespoons more milk to reach desired consistency.

Finish & garnish

Remove the dip from heat and stir in the lime juice. Transfer to a serving bowl.

Top the dip with the thin strips of red pepper and scatter microgreens over the surface for color and freshness.

Serve immediately with tortilla chips. If you need to hold the dip warm for up to 30 minutes, place the serving bowl over a warm (not simmering) water bath or keep over the lowest heat setting, stirring occasionally.