Description
Texas Christmas Dip is a creamy, flavorful party spread combining cream cheese, mayo, roasted red peppers, tamed jalapeños, and shredded white cheddar. Perfect for holiday gatherings, it offers a spicy-sweet kick that pairs beautifully with crackers, pretzels, or veggie sticks.
Ingredients
Scale
Main Ingredients
- 16 oz cream cheese, room temperature
- 1/2 cup mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/3 cup tamed jalapeños, drained and chopped
- 1/3 cup roasted red peppers, drained and chopped
- 1 cup shredded white cheddar cheese
Instructions
- Prepare the base: In a medium-sized bowl, beat the cream cheese and mayo until smooth and creamy to form the base of the dip.
- Add seasonings: Mix in garlic powder, onion powder, and salt thoroughly to infuse the dip with balanced flavors.
- Incorporate vegetables and cheese: Fold in the chopped tamed jalapeños, roasted red peppers, and shredded white cheddar cheese until well combined evenly throughout the mixture.
- Chill the dip: Cover and chill the spread in the refrigerator for 30 minutes to allow flavors to meld and the dip to firm up for easier serving.
- Serve: Remove from fridge and serve the Texas Christmas Dip with a selection of crackers, pretzels, or veggie sticks for dipping.
Notes
- Ensure the cream cheese is softened to room temperature before mixing for a smooth texture with no lumps.
- Use tamed jalapeños or mild pickled jalapeños to keep the dip mildly spicy and crowd-friendly.
- Roasting your own red peppers can enhance flavor but pre-roasted jarred peppers are a convenient alternative.
- Chilling the dip is essential to help it firm up, making it easier to scoop and improving flavor integration.
- This dip can be prepared a day ahead and stored covered in the refrigerator.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
