This smoked jalapeno and cheese skillet dip makes a great appetizer for game day or really any other day for that matter!
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Different appetizers have different personalities.
Some appetizers are more dainty and fancy and just scream baby shower.
Other appetizers are the opposite of that. They’re messy. Typically unhealthy. Most likely filled with cheese. Often spicy. And they say “It’s game time!”
This smoked jalapeno skillet dip would be the later of those two.
Tips for Making Jalapeno Cheese Dip
- When dicing and slicing your jalapenos, please do yourself a favor and put on a pair of nitrile gloves. If you’ve ever rubbed your eye or done *other things after cutting jalapenos you’ve probably already learned your lesson. The oils from hot peppers can really linger and come back to haunt you even hours after handling them. (And if you’re like me and prone to cutting yourself with your sharp knives, I highly recommend these cut gloves that you can wear under the nitrile.)
- You will also want the nitrile gloves when it comes time to mix the cheeses. Your hands really are the best tool for that step.
- Don’t use pre-shredded cheese. Take a few extra minutes and shred blocks instead. It will melt so much better!
- Options for serving with this jalapeno cheese dip include any kind of scooping chip (tortilla or corn scoop chips), warm flour tortillas, or even slices of crusty bread.
Jalapeno Cheese Dip
- 8 oz. cream cheese
- 1 ¼ cup pepper jack cheese shredded, divided
- ½ cup mozzarella cheese shredded
- 1 ¼ cup sharp cheddar cheese shredded, divided
- 2 jalapenos 1/2 sliced, 1/2 diced
- 4 oz diced green chilies
- ½ cup mayonaise
- ½ cup sour cream
- 2 Tb butter
- ½ pkg taco seasoning
- ½ tsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- Reserving ¼ cup of pepper jack and sharp cheddar for later, gently combine the 3 types of shredded cheese in a bowl. We recommend wearing nitrile gloves and just using your hands.
- Add the cream cheese, butter, mayonnaise, sour cream, green chilies, diced jalapenos, and dry seasonings. Work it all in together with your hands until the ingredients are fully incorporated.
- Use nonstick cooking spray to coat the cast iron pan.
- Add a little salt and fresh ground pepper to taste before transferring the cheese mixture to the pan.
- Sprinkle about ¼ cup of additional shredded sharp cheddar cheese and ¼ cup of pepper jack cheese to the top and decorate the top with jalapeno slices.
- Transfer the pan to your smoker running at about 250 degrees.
- Allow the dip to smoke for about 90 minutes before removing.