Chunky Cheese Dip
Dive into bold and creamy flavors with this irresistible Chunky Cheese Dip, a perfect crowd-pleaser for game days, parties, or a cozy night in. Featuring a rich blend of cream cheese, sharp cheddar, and Pepper Jack, this dip offers a melty, gooey texture with just the right touch of spice from jalapeños and diced tomatoes with green chilies. Freshly sautéed bell peppers and garlic add a pop of vibrant flavor, while a hint of cumin ties it all together. Ready in just 25 minutes, this dip is easy to prepare and served best warm, garnished with fresh cilantro. Pair it with crunchy tortilla chips, crusty bread, or crisp veggies for a shareable appetizer that's sure to have everyone coming back for more.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz Cream cheese
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Pepper Jack cheese, shredded
- 10 oz Diced tomatoes with green chilies (canned)
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 Jalapeño, finely chopped
- 2 tbsp Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Whole milk
- 1 tsp Ground cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped (for garnish)
Instructions
Place the cream cheese on the counter to soften while you prepare the other ingredients.
In a large skillet or saucepan, melt the butter over medium heat.
Add the diced red bell pepper, green bell pepper, and jalapeño to the skillet. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Reduce heat to low and slowly add the milk to the skillet, stirring constantly to combine.
Add the softened cream cheese to the skillet and stir until melted and smooth.
Gradually add the shredded cheddar and Pepper Jack cheeses, one handful at a time, while stirring continuously to ensure the cheese melts evenly.
Once the cheeses are fully melted, mix in the diced tomatoes with green chilies (including the liquid).
Sprinkle in the ground cumin, salt, and black pepper, and stir well to incorporate the spices.
Remove the skillet from the heat and transfer the dip to a serving bowl or a small slow cooker set to warm.
Garnish with fresh cilantro before serving.
Serve warm with tortilla chips, crusty bread, or vegetable sticks.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 4245 mg | 185% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 27.9 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 2815 mg | 217% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1767 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
