1. Jalapeño Cream Cheese Dip
Ingredients:
8 oz cream cheese, softened
½ cup sour cream
1 cup shredded cheddar or pepper jack cheese
2–3 fresh jalapeños, finely chopped (remove seeds for less heat)
2 tablespoons pickled jalapeños, chopped (optional for tang)
1 teaspoon garlic powder
Salt and pepper to taste
Optional: 2 tablespoons green onions or chives, chopped
Instructions:
1. Mix Base:
In a medium bowl, beat cream cheese and sour cream until smooth and creamy.
2. Add Flavor:
Stir in shredded cheese, fresh and/or pickled jalapeños, garlic powder, salt, and pepper.
3. Chill or Serve Warm:
* Cold dip: Cover and chill for at least 30 minutes.
* Warm dip: Pour into a small baking dish, sprinkle more cheese on top, and bake at 375°F (190°C) for 15–20 minutes until bubbly.
4. Serve:
Serve with tortilla chips, pita chips, crackers, or sliced veggies.
2. Restaurant Style White Cheese Dip
Ingredients:
1 pound white deli-sliced American cheese
1 tbsp cornstarch
1/2 tbsp unsalted butter
1 large garlic clove, minced
1/4 cup white onion, very finely chopped
1 can evaporated milk
1 small tomato, finely diced
1/4 tsp each garlic powder, cumin
4 oz can chopped green chile, fire roasted
Salt to taste
Directions:
Place cheese and cornstarch in a bowl, toss to coat.
Melt butter over medium heat in a large saucepan or small pot.
Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
Add evaporated milk and cheese. Stir, then add chiles and Spices.
Stir until cheese melts and it becomes a silky sauce.
Add salt to taste – amount required depends on saltiness of cheese used.
Stir in milk more milk or water to adjust consistency (I use 2 tbsp) – the dip thickens when it cools, and milk can be added later to adjust to taste.
Remove from heat. Serve warm or at room temperature – it will be soft and scoopable even when it cools.
Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.
3. Red Salsa
Ingredients:
6 Roma tomatoes
1/2 medium white onion, cut into two wedges
1 jalapeno or serrano pepper, stemmed
2 garlic cloves
2 tablespoons fresh lime juice
1 tablespoon avocado oil
3/4 teaspoon sea salt
1/4 cup fresh cilantro
Instructions:
Heat a skillet to medium heat. Add the whole tomatoes, onion wedges, garlic and jalapeno and cook until the tomatoes and jalapeno are browned and blistered and the onion is charred and soft. Rotate the vegetables as they brown on each side, removing them from the pan as they are ready. The entire process should take 15 to 20 minutes.
Place in a blender and add the charred tomatoes, onion, jalapeno, garlic, lime juice, avocado oil, and salt. Blend until smooth. Add the cilantro and pulse until combined. Season to taste.
4. Avocado Crema
Ingredients:
1 ripe avocado
1/2 cup sour cream (or Greek yogurt for a lighter option)
1 tablespoon fresh lime juice
1 small garlic clove (optional)
2 tablespoons fresh cilantro (optional)
Salt to taste
1–2 tablespoons water (to thin, as needed)
Instructions:
1. Scoop the avocado flesh into a blender or food processor.
2. Add sour cream, lime juice, garlic, and cilantro.
3. Blend until smooth and creamy.
4. Add a little water, 1 tbsp at a time, to reach your desired consistency.
5. Season with salt to taste.
Use as a taco topping, dip, or drizzle for grilled meats or veggies.
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