Name: Creamy Jalapeño Dip
Prep time: 10 min
Total time: 10 min
Cuisine: Tex-Mex
Ingredients: 3 fresh jalapeños, stems removed (seeds removed for less heat); 2 cloves garlic; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup fresh cilantro leaves; 2 tablespoons lime juice (freshly squeezed); 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon cumin; Salt to taste

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Zesty, spicy, and irresistibly creamy, this Creamy Jalapeño Dip is a bold, flavor-packed favorite that I love serving at parties, game days, or whenever I’m craving a snack with some serious kick. With a blend of fresh jalapeños, garlic, lime juice, and creamy ingredients, this dip is a vibrant combo of spice and smoothness that’s always a crowd-pleaser.

Creamy Jalapeño Dip

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 fresh jalapeños, stems removed (seeds removed for less heat)

2 cloves garlic

½ cup mayonnaise

½ cup sour cream

¼ cup fresh cilantro leaves

2 tablespoons lime juice (freshly squeezed)

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon cumin

Salt to taste

Directions

I start by adding the jalapeños and garlic to a blender or food processor and pulse until they’re finely chopped.

Then I add the mayonnaise, sour cream, cilantro, lime juice, onion powder, garlic powder, cumin, and a pinch of salt.

I blend everything on high speed until it’s smooth and creamy.

I taste and adjust the seasoning—sometimes I add a little more lime juice for brightness or an extra jalapeño if I want more heat.

Once it’s blended, I transfer the dip to a bowl and chill it in the fridge for at least 30 minutes. This lets the flavors come together beautifully.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prep and needs no cooking time. I like to let it chill for 30 minutes before serving for the best flavor.

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories per serving: About 120 kcal

Variations

I like switching things up sometimes by adding a small avocado for extra creaminess or using Greek yogurt instead of sour cream for a tangier, lighter version. For extra spice, I leave some jalapeño seeds in. If I’m out of cilantro, I use parsley or just skip it altogether for a more neutral flavor.

Storage/Reheating

I store this dip in an airtight container in the refrigerator for up to 4 days. It actually gets better after sitting for a few hours, as the flavors continue to develop. I give it a good stir before serving again. Since it’s a cold dip, I don’t reheat it.

FAQs

How spicy is this dip?

It depends on how many seeds I leave in the jalapeños. Removing the seeds makes it milder, but I can always leave some in or add an extra pepper for more heat.

Can I make it ahead of time?

Yes, I often make this a day in advance. It actually tastes better after chilling for a few hours or overnight.

What can I serve this with?

I usually serve it with tortilla chips, fresh vegetables, or as a spread for tacos, burritos, or burgers.

Can I use pickled jalapeños instead of fresh?

I’ve tried it with pickled jalapeños too—it gives the dip a tangier flavor. If I go this route, I cut back on the lime juice a bit to balance it out.

Is this dip gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free, which makes it a great option for gluten-sensitive guests.

Conclusion

This Creamy Jalapeño Dip is the kind of recipe I turn to when I need something bold, simple, and delicious. It’s quick to make, easy to customize, and always disappears fast at any gathering. Whether I’m dipping chips or spreading it on tacos, this spicy, creamy dip never lets me down.

📖 Recipe:

Creamy Jalapeño Dip

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Author: Cheryl
Total Time: 10 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Zesty, spicy, and irresistibly creamy, this Creamy Jalapeño Dip combines fresh jalapeños, garlic, and lime juice with a smooth, rich base, making it a perfect party dip or taco spread.

Instructions

Add the jalapeños and garlic to a blender or food processor and pulse until finely chopped.
Add mayonnaise, sour cream, cilantro, lime juice, onion powder, garlic powder, cumin, and a pinch of salt to the blender.
Blend on high speed until the mixture is smooth and creamy.
Taste and adjust the seasoning as needed—add more lime juice for brightness or an extra jalapeño for more heat.
Transfer the dip to a bowl and chill in the refrigerator for at least 30 minutes before serving.