Really Good Jalapeño Dip


This Really Good Jalapeño Dip is so simple to make and a crowd pleasing appetizer every time. You and your guests are going to love it as much as my family does!

I love having a few go-to dips to prepare for parties or impromptu get-togethers. This Really Good Jalapeño Dip just moved into the Top 5 of my go-to dip recipes. Let me explain.

You're going to love this Really Good Jalapeño Dip appetizer dip recipe.

Really Good Jalapeño Dip:

I was back home for a while this past Christmas. During that time there were lots of family gatherings. My dad’s wife Michelle had a new dip recipe to share: a jalapeño dip.

At first glance, it appeared basic, but one bite proved otherwise. Served chilled, the simple combination of flavors resulted in a really good dip. I was hooked.

This Really Good Jalapeño Dip is delicious and so simple to make!

This dip made several appearances throughout the week I was in St. Marys, and I was never disappointed. At several points, I physically stop myself from overindulging on it.

But, of course, before I left I had to ask for the recipe so I could share it with all of you.

This Really Good Jalapeño Dip is easy to make and perfect for any celebration.

As you know, I use the phrase “really good” instead of “the best” here on IBC. Since I haven’t tried all of the jalapeño dips in the world, I can’t claim that this is the best. However, I can tell you that this dip is really, really, really good!!

How to Make Really Good Jalapeño Dip:

Besides the flavor, one of the things I love about this recipe is that it comes together quickly. Counting the time it takes to chop the peppers, the total prep time is under 10 minutes.

How to make Really Good Jalapeño Dip.

How to make Really Good Jalapeño Dip.

Since this dip contains jalapeños, I assume you’re wondering about the spiciness. To be honest, it’s not that spicy.

Michelle recommends using the pith (the white part in the pepper) and seeds from one of the jalapeño peppers. That’s what she did. There was a touch of heat, but all that cheese keeps the spiciness to a minimum.

If you want more heat, use the pith and seeds from more than one of the jalapeños. If you don’t like heat, don’t include any pith or seeds.

You're going to love this Really Good Jalapeño Dip appetizer dip recipe.

No matter what spiciness level you prefer, I think you’re going to love this recipe as much as my family did. We’re obsessed!

Curious about what else is in my Top 5 dips? Check out all of my best dip recipes here. There is something for everyone. You could also have a dip party and just make them all.

Without further ado, here’s the recipe for this Really Good Jalapeño Dip!

This Really Good Jalapeño Dip is delicious and so simple to make!

More of my Favorite Dip Recipes:

Simple, tasty, and speckled with color. What’s not to love?

This Really Good Jalapeño Dip is delicious and so simple to make!

The perfect party appetizer, this Really Good Jalapeño Dip is delicious and simple to make!

Give this Really Good Jalapeno Dip a try. I’m certain you’ll be adding it to your list of favorite appetizer recipes, too!

Really Good Jalapeño Dip Recipe:

Course: Appetizer, Snack
Cuisine: American
Keyword: jalapeno dip, really good, dip recipe,
Servings: 10 people
Prep Time 10 mins
Total Time 10 mins
This Really Good Jalapeño Dip is so simple to make and a crowd pleasing appetizer every time. You and your guests are going to love it as much as my family does!


  • 2 packages (8 ounces each) cream cheese - softened
  • 1 cup shredded sharp cheddar cheese
  • 1 envelope dry ranch dressing mix
  • 1 large red bell pepper - finely diced
  • 5 jalapeño peppers* - seeded and finely diced
  • 1 bag Tostitos Scoop chips


  • In a medium bowl mix together the cream cheese, sharp cheddar cheese, ranch dressing mix, red pepper, and jalapeños until evenly combined.
  • Place prepared dip into a dish. Serve with Tostitos Scoop chips.



*When preparing your jalapeños, remove the seeds and white part (pith) of each pepper. This is where most of the heat is. I like to include the seeds and pith from one or two peppers to give this dip a little heat. You can add more, depending on the level of spiciness you desire.

Nutrition Facts

Calories: 366kcalCarbohydrates: 25gProtein: 8gFat: 27gSaturated Fat: 12gCholesterol: 62mgSodium: 557mgPotassium: 183mgFiber: 2gSugar: 3gVitamin A: 1168IUVitamin C: 23mgCalcium: 180mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!


Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that receives a small commission by linking to and other sites at no cost to the readers.

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  • laura at

    Oh, we like it spicy in Colorado! This is perfect! I love the Staub platter too. I’m seeing that at HomeGoods and Williams-Sonoma. Thanks for posting. Can’t wait to try it for a girls night!

  • JessB at

    When I try to save this to pinterest, it just pulls up a blank page. Is it linked correctly on your end?

    • JessB at

      When I search your boards on Pinterest, it isn’t coming up either.

      • Michael Wurm, Jr. at

        I’m not sure why it wouldn’t be working for you. I’ve noticed it pinned a few times. I just added a new social bar to the top of each post. Try using that Pinterest button to pin. 🙂 Thanks!

        xo Michael

        • JessB at

          I was able to pin from the bar at the top but not from the actual picture in the post…the mysteries of the internet!

          • Michael Wurm, Jr. at

            Lol. EXACTLY! Either way, I’m glad one option worked for you. 🙂

            xo Michael

      • Robyn at

        Can this be made ahead

        • Michael Wurm, Jr. at

          It’s best served on the same day. The peppers release water and can make the dip runny after and extended period of time.

          It only take a few minutes to mix up, maybe cut the peppers in advance then mix the day you’re going to serve.

          xo Michael

  • Kristine at

    I just made it. It tastes good but mostly like cream cheese and jalapeño peppers. Maybe my peppers were too big? I might add sour cream and extra ranch seasoning. Good potential! Thanks for posting the recipe.

  • Jerry sountris at

    Excellent Dip! Nice and hot !! I will share this batch with friends ..
    thank you !

  • Sarah at

    I made this at a pool party and it was a hit! Also someone said “That dip is REALLY GOOD!” 🙂 Living up to its name!

    • Michael Wurm, Jr. at

      Haha! Yes! Love it!

      xo Michael

  • Ivory at

    This looks absolutely mouthwatering delicious, and I can hardly wait until tomorrow to buy all needed so I can make this for my hubby. Thanks for sharing. Yum!

  • Maryann at

    May I use canned jalapeno if so how many cans please thank u

    • Michael Wurm, Jr. at

      I wouldn’t. Stick with fresh for this recipe.

      xo Michale

      • Kim at

        Have you tried it adding a few real bacon bits…..just curious if someone has tried it?

  • Dave S, at

    Made this for a party tonight. Friends repeatedly told me, “This is really good!” So, the name is spot on! Several wanted the recipe. I used the food processor to mince the peppers, took them out, whipped the cheeses in the processor with the ranch mix, then added the peppers back in and pulsed a few times. Consistency was perfect. Also, adjusted the heat to my liking with some Siracha sauce. Couldn’t have been easier. Thank you for sharing your recipe!

    • Kathy Kocik at

      Thanks Dave. I followed your directions and it was perfect. And SO much easier than mincing all of those peppers. I only used four jalapenos, as mine seemed bigger than average. I probably could have gone with 3…

  • Linh at

    This dip looks and sounds delicious! For the red peppers, is it a red bell pepper?

    • Michael Wurm, Jr. at

      Yes. Red Bell Pepper.

      xo Michael

  • Rachel at

    I made this and it is so delicious! Was wondering how long you think it will last in the fridge? 2-3 days… or?

    • Michael Wurm, Jr. at

      Yep – that’s my guess. The peppers may start to get mushy after that.

      xo Michael

  • CArolyn at

    Hand me a spoon and I can do some serious damage on this dip!

    • KL at

      Mixing this together was a little tough so I would recommend leaving the cream cheese out while you cut the peppers. Or maybe longer? Also since it’s so thick I would get crackers or plantain chips or something sturdier to scoop this dip than tostidos. The chips keep breaking and it’s annoying.

      • Michael Wurm, Jr. at

        Yes, as the recipe suggests, the cream cheese should be softened before mixing. I’d leave it out until it becomes room temp.

        xo Michael

      • Pattie at

        I added 1/2 cup of sour cream to make it thinner It was delicious!

        • Michael Wurm, Jr. at

          Great idea!! Thanks for sharing.

          xo Michael

  • Valerie at

    I love the speckled color! We’re a big dip family and my oldest loves things with heat so I know he’d be up for trying this.

  • Krissy Allori at

    What a great dip to have at parties or when you have friends over!

  • Heather Seeley at

    Totally making this for game day this weekend!

  • Lulu Witt at

    Lovely post but when I am in the middle of reading a recipe for a cheesy dip, the last thing I want to scroll down and see is a fungal toe….. and more than once.

    Couldnt stomach it but thank you anyway. Nice photos otherwise.

  • John R. Huff Jr. at

    It looks perfect. I will have to try it out.

  • Lynne at

    Could this be served warm?

    • Michael Wurm, Jr. at

      I’ve never tried it warm, but I’d say no.

      xo Michael

    • Thea at

      For anyone who has tried this, do you think cut up bagels would be good to Usenet instead of chips?!

  • Deb C at

    I just shaped my prepared dip into a football shape using this pieces of red pepper for the sewn parts. Hope it’s a super bowl party hit! I’ve had it before and loved the flavor. Super easy to throw together!

    • Michael Wurm, Jr. at

      YES!!!! That’s such a great idea!! Enjoy the game!

      xo Michael

  • Diane Ezzi at

    Can’t wait to make. Can the dip be served hot?

    • Michael Wurm, Jr. at

      I don’t think it would work as a hot dip.

      xo Michael

  • Carolyn Grissom at

    Cannot eat jalapeños. Can you suggest something else, olives maybe?

    • Michael Wurm, Jr. at

      It is a jalapeño dip, so they are kind of important to the recipe. You can certainly substitute them with anything you’d like, but I’m not sure what the results would be.

      xo Michael

  • Deeanna Pearce at

    I make this a lot & get a lot of compliments on it! What do you think diced jalopenos from a jar would be like? I was thinking as a time saver but don’t want to ruin the flavor. Has anyone used these?

    • Michael Wurm, Jr. at

      I think the crunch and freshness from a fresh jalapeño can’t be beat. Jarred are often pickled or mushy.

      xo Michael

  • Deeanna Pearce at

    subscribing to the IBC list.

    • Michael Wurm, Jr. at

      So happy to have you!! <3

      xo Michael

  • Julie at

    Made this tonight (to bring to a gathering tomorrow) and I licked the bowl clean! It’s easy and really good. Thanks for the recipe!

    • Michael Wurm, Jr. at

      So happy to hear that! It’s one of my favorites too!

      xo Michael

  • HKroeger at

    This is a great dip! My family and co-workers LOVED it and wanted the recipe. I only made one addition, along with the cream cheese I added some sour cream, it made it a little more smooth and gave it just a little kick of tang.

  • Jessica Balke at

    It’s more like a spicy vegetable cream cheese than it is a dip. Given that, it tasted alright, and you could whip it together really fast.

  • Samantha at

    Absolutely delicious! I made this for an appetizer on Christmas and everyone wanted the recipe!!

  • Linda at

    I bet this would be delicious baked! Thanks Michael 🙂

  • Pam at

    Ive tried a few Jalapino dips, this is the best!. Only dip I will make from now on. Very few ingrediants, very quick to put together.

    • Michael Wurm, Jr. at

      I’m so glad you enjoyed it! Thank you!!

      xo Michael

  • Sonya at

    Hi Michael,

    Someone else asked this question but didn’t get a reply. I also need to ask the same question: When you state red pepper are you referring to a red bell pepper or another kind of pepper (lots of peppers in the market now.)

    • Michael Wurm, Jr. at

      Red Bell Pepper 🙂

      xo Michael

  • Donna Rich at

    I may have hit the thumbs down botton while wrestling with my POS phome. That is wrong, wrong, wrong! This is absolutly delicious. Thanks Michael.

  • Nella at

    For the packet of dry ranch mix, what size packet is it? There is a 0.5oz that is supposed to go into 8oz or
    1 oz for 16oz. I am assuming the 1 oz since you are using 16oz of cream cheese, but just wanted to make sure!

    • Michael Wurm, Jr. at

      Hmmm. I didn’t know there were two sizes. Haha. It’s the “standard” size. If that’s a thing. I believe it’s 1 oz.

      xo Michael

      • Nella at

        Haha yeah…I didn’t know either until I was at the store looking for them and they had the 2 options. Since you used 16oz of cream cheese I went with the 1oz package as one package is for 16oz of sour cream (if making regular dip) so I went off of that info and it came out great! This dip is a hit with th family and they have already requested it again! Thank you!

  • Allyson at

    We tried this recipe today, and it was a big hit! The fresh bell and jalapeno was delicious! I subbed 1/2 a cup of cream cheese for sour cream to give the fried wonton chips a fighting chance though. This will definitely be in the rotation! Thanks for sharing (and thank Michelle too!)!

  • Ginny at

    Can you recommend something to replace the ranch dressing mix. I am not a fan of ranch.

  • Larry at

    What size dish does this fit in?

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