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!


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  • Lisa at

    Can I use canned jalapenos instead?

    • Michael Wurm, Jr. at

      No. You want fresh for this recipe.

      xo Michael

  • Linsey at

    I made this for Super Bowl, and it wasn’t a hit (for me or anyone else really), but I really wanted to love it! If I try it again, I’ll definitely chop my jalapenos and red pepper superfine (maybe even toss them in the food processor). I chopped them the regular “fine” size, but maybe with them very very tiny the flavor would have spread through the cream cheese a bit better?

    I mixed it all in the kitchenaid stand mixer, so I know it was all dispersed well.

    Overall, it was so thick it was hard to scoop and the ranch flavor was too overpowering, but still felt bland. To me, this felt like a cream cheese dip with jalapenos.

    • Michael Wurm, Jr. at

      Hi there! Thanks for the feedback. This is meant to be a thicker dip. We like having the peppers a little larger in size because we enjoy the crunch of the pepper. I wouldn’t recommend putting them through the food processor as it would be too watery. (If you do, drain everything on a paper towel.) Maybe this just isn’t a dip for you. (I have lots more on my blog you can try.) We love it in my family. I make it every year at Christmas.


  • Stephanie at

    I make this every year for Christmas with my family. It’s so simple but SO flavorful. It’s always gone within a few hours. Thanks for sharing!

  • Larry at

    What size dish does this fit in?

  • Ginny at

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

  • 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!)!

  • 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!

  • 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.

  • 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

  • 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

  • Linda at

    I bet this would be delicious baked! Thanks Michael 🙂

  • Samantha at

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

  • 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.

  • 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.

  • 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

  • Deeanna Pearce at

    subscribing to the IBC list.

    • Michael Wurm, Jr. at

      So happy to have you!! <3

      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

  • 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

    • Lisa at

      Hello, This is one of the best dips that I have made. I only changed a couple things. I used extra sharp cheddar and added a little dill. This was a huge hit! thank you very much for the recipe!

  • 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

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