Mexican Pepper Chili Dip
Dive into the bold, vibrant flavors of this Mexican Pepper Chili Dip, a true crowd-pleaser perfect for any gathering! This creamy, cheesy dip is packed with roasted red bell peppers and jalapeño for a smoky, slightly spicy kick, while a blend of cream cheese, sour cream, shredded cheddar, and Monterey Jack ensures ultimate creaminess. Seasoned to perfection with chili powder, cumin, garlic, and a splash of fresh lime juice, every bite bursts with zesty, Southwest-inspired goodness. Topped with melted, bubbly cheese and garnished with fresh cilantro, this oven-baked dip is an irresistible appetizer served warm alongside crunchy tortilla chips. Simple to prepare in just 35 minutes, it’s a must-have for game days, parties, or anytime cravings strike.
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Recipe Information
Ingredients
- 2 whole Red bell pepper
- 1 whole Jalapeño pepper
- 8 ounces Cream cheese
- 1 cup Sour cream
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro
- 0.5 teaspoon Salt
- 1 bag Tortilla chips
Instructions
Preheat your oven to 400°F (200°C).
Roast the red bell peppers and jalapeño by placing them on a baking sheet. Roast in the oven for 10-15 minutes, turning occasionally, until the skin is charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap or a lid and let them steam for 10 minutes for easier peeling.
Once cooled, peel the charred skin off the peppers. Remove the seeds and stems, then finely chop the peppers.
In a large mixing bowl, combine the cream cheese, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, chili powder, cumin, garlic powder, paprika, lime juice, and salt. Mix until well combined and creamy.
Fold in the roasted peppers and chopped fresh cilantro.
Transfer the mixture to an oven-safe baking dish and spread it out evenly.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly on top.
Remove from the oven and let the dip cool slightly before serving.
Garnish with a sprinkle of extra chopped cilantro if desired, and serve warm with tortilla chips for dipping.
Nutrition Facts
Calories |
3306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.9 g | 334% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 36.2 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 4586 mg | 199% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 34.8 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2470 mg | 190% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1436 mg | 31% | |
*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.
