Jalapeño Cheese Dip Recipe

Shred the cheddar if not pre-shredded. Finely dice the jalapeños (remove seeds for milder heat), red bell pepper, and onion. Mince the garlic. Measure half-and-half and soften the cream cheese at room temperature for about 30 minutes.

Sweat vegetables

In a medium saucepan over medium heat, melt the butter. Add the diced onion and a pinch of salt, cook 3–4 minutes until translucent. Add the diced jalapeños and red bell pepper and cook another 3 minutes until slightly softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Create base

Lower the heat to medium-low. Add the softened cream cheese to the pan in chunks and pour in 1/2 cup of the half-and-half. Stir continuously until the cream cheese melts and combines with the half-and-half into a smooth mixture.

Incorporate cheese

Gradually add the shredded cheddar, about 1/2 cup at a time, stirring constantly and allowing each addition to melt before adding more. If the dip seems too thick, whisk in the remaining half-and-half 1/4 cup at a time until you reach a creamy, pourable but scoopable consistency (about 1 cup total). Keep the heat low to prevent the cheese from seizing.

Season

Stir in the ground cumin, smoked paprika, kosher salt, black pepper, and lime juice. Taste and adjust seasoning—add more salt or lime juice if needed.

Transfer the dip to a warm serving bowl. Top with the optional extra diced red pepper for color and scatter the microgreens over the top for a fresh, peppery finish.

Serve immediately with tortilla chips. If you need to hold the dip for a short time, keep it over very low heat or in a 200°F (95°C) oven-safe dish set in a warm oven; stir occasionally. Rewarm gently if it cools and thickens, adding a splash of half-and-half to loosen.