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Jalapeño Dip – My Baking Addiction

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Made with pickled jalapeños, creamy avocado, and lots of lime juice, this jalapeño dip is smooth and zippy and begging to be added to your game-day menu.

White bowl filled with jalapeño dip, with two chips in the dip. The bowl is on a wooden platter surrounded by tortilla chips.

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I know that this time of year, everyone is all about the sweets.

But we’ve gotta balance out the sweets with a little bit of savory goodness right?

Whether it’s a Christmas party, New Year’s party, or a party for the big game, the dips are one of the first things I go for. Whether it’s French onion dip, pizza dip, or just a container of hummus, I can get down with almost any dip.

This creamy jalapeño dip is the newest addition to my dip obsession. It’s got just enough kick to it with a little bit of tang – I think you’ll love it, too!  

Bowl filled with jalapeño dip on a round wooden board scattered with tortilla chips.

THE BEST AVOCADO JALAPEÑO DIP

Some time ago, I shared with you my recipe for jalapeño popper dip. It’s a hot dip (like buffalo chicken dip) and is full of cheese and diced jalapeños and topped with a crispy panko topping.

And let me tell you, it is gooooood.

But this year, I started to crave a cold jalapeño dip thanks to some posts I saw on Instagram and TikTok. I couldn’t get the idea out of my mind, so I did some experimenting and tweaking and this recipe was the result.

In my opinion, the avocados really make this jalapeño dip *chef’s kiss* amazing. The creaminess of the avocados helps to make the texture of the dip super silky and their mild flavor balances out the tanginess of the peppers.

The other thing that makes this dip perfect is using pickled jalapeños.

My jalapeño popper dip uses diced canned jalapeños, but this recipe really benefits from the extra acidity from the pickled jalapeño brine.

It’s creamy and tart and herby and just a little spicy and absolutely perfect on a tortilla chip. 

Jalapeño dip ingredients arranged on a marble countertop.

HOW TO MAKE JALAPEÑO DIP

Not only is this jalapeño dip delicious, it’s incredibly easy to make!

Ingredients you’ll need

As the recipe is written, you will need the following ingredients:

  • 2 (8 ounce) packages cream cheese, softened
  • 2 avocados, pitted and flesh removed
  • 1 (7 ounce) can pickled jalapeños
  • 1 cup sour cream
  • 3-4 limes, juiced
  • 1 bunch fresh cilantro
  • 2 teaspoons black pepper
  • 1 ½ teaspoons salt
  • 1 teaspoon garlic powder
Ingredients for jalapeño dip in the bowl of a food processor on a marble countertop.

I like to use the sliced pickled jalapeños so I don’t have to worry about removing the stems. If you can only find whole pickled jalapeños, I do recommend taking off the stems before making the dip.

One caveat is that this recipe makes a LOT of jalapeño dip. If you are prepping for a party or tailgate or any other big gathering, you’ll be set!

If you want to make a smaller batch, you can halve the recipe. In this case, you will only use about half of the can of pickled jalapeños; you can always add more after you taste the dip if you think it needs it.

Processed jalapeño dip in the bowl of a food processor on a marble countertop.

Equipment you’ll need

This recipe is so easy that you really only need one thing to make it: a food processor!

Since this does make a large amount of dip, you’ll want to use a full-size food processor, not one of those mini choppers.

You can also use a high-powered blender, although I think a food processor is a bit easier to use here.

Jalapeño dip in a white bowl on a wooden board. Tortilla chips are on the board next to the bowl.

Making this recipe

Ok, I’m gonna show you how easy this dip is to make. Are you ready?

Add the cream cheese, avocados, pickled jalapeños (with all of their juices!), sour cream, half of the lime juice, and half of the cilantro along with the salt, pepper, and garlic powder to the bowl of your food processor.

We’re only adding half of the lime juice and half of the cilantro to start so that we can adjust the dip to taste in a moment. Cilantro especially can be a divisive ingredient, so you may prefer the dip with more or less depending on your preferences!

Process all of the ingredients until combined. Give the jalapeño dip a taste and add more lime juice and/or cilantro as you think it needs it. 

Process the dip until it is smooth and creamy. Serve it right away, or allow it to rest in an airtight container in the refrigerator for a couple of hours to tighten it up before serving.

This dip is incredible with tortilla chips, but would also be amazing on flank steak tacos! 

Jalapeño dip on a tortilla chip. The bowl of dip is in the background.

STORAGE

Store your jalapeño dip in the refrigerator in an airtight container for up to 4 days.

Since it can rest in the refrigerator until you’re ready to serve it, it’s perfect for making a day or two ahead of time!

I do not recommend freezing this dip. Dairy tends to do weird things after it thaws, and we don’t want any funky textures here. Stick to making it a day or two before your party instead.

Overhead view of a bowl filled with jalapeño dip next to tortilla chips on a wooden platter.

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 2 avocados, pitted and flesh removed
  • 1 (7 ounce) can pickled jalapeños
  • 1 cup sour cream
  • 3-4 limes, juiced
  • 1 bunch fresh cilantro
  • 2 teaspoons black pepper
  • 1 ½ teaspoons salt
  • 1 teaspoon garlic powder

Instructions

  1. Add cream cheese, avocados, pickled jalapeños and their juices, sour cream, half of the lime juice, half of the cilantro, and the pepper, salt, and garlic powder to the bowl of a food processor.
  2. Process all ingredients. Taste and add more of the lime juice and/or cilantro as desired. Process to desired consistency.
  3. Store in the refrigerator. Serve with tortilla chips. This would also be delicious on tacos.

Notes

This recipe makes a large amount of dip. For a smaller amount, divide the recipe in half, using only half of the can of pickled jalapeños.

I like to use sliced pickled jalapeños so I don’t have to worry about removing the stems. If you can only find whole pickled jalapeños, I do recommend taking off the stems before making the dip.

Nutrition Information

Yield 32

Serving Size 1/4 cup

Amount Per Serving

Calories 41Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 117mgCarbohydrates 3gFiber 1gSugar 1gProtein 1g


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