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–+ servings

Best Creamy Jalapeno Dip

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This ultra-creamy jalapeño dip comes together in just 10 minutes with a rich base of cream cheese and sour cream, tangy pickled jalapeños, fresh coriander, and ranch seasoning. A squeeze of lime juice brightens the whole bowl for bold, crowd-pleasing flavor that disappears fast at any gathering.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2.75 cups
Course: Appetizer, Snack
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 6 oz pickled jalapeños plus some of their brine
  • 1 tsp garlic powder
  • 3/4 tsp black pepper
  • 1 tbsp ranch seasoning powder
  • 1 cup fresh coriander
  • 1 tbsp lime juice
  • 1/4 tsp salt

Equipment

  • Food processor
  • Serving bowl

Method
 

  1. Combine the softened cream cheese, sour cream, pickled jalapeños with a splash of their brine, garlic powder, ranch seasoning powder, and black pepper in a food processor. Process on high speed until the mixture becomes completely smooth and creamy, approximately 1 to 2 minutes. Stop to scrape down the sides of the bowl as necessary to ensure even blending.
  2. Add the fresh coriander to the food processor and pulse for roughly 30 seconds, stopping once the herbs are fully incorporated and the dip displays vibrant green flecks throughout. Avoid processing too long to maintain the fresh color and texture. Transfer the blended dip to a serving bowl and fold in the lime juice and salt using a spoon. Taste the dip and make any necessary adjustments, adding additional lime juice if you prefer more brightness or extra salt for deeper flavor.
  3. Serve the dip right away alongside tortilla chips or fresh vegetable crudités, or cover and refrigerate for 30 minutes to allow the flavors to develop and meld before serving.

Notes

Make sure the cream cheese is fully softened before blending, as cold cream cheese creates lumps that are hard to smooth out even in a food processor. Including a bit of jalapeño brine adds tangy depth and prevents the dip from tasting flat. To make it less spicy, remove the seeds and membranes from the jalapeños before blending, or reduce the amount and add a touch more sour cream. This dip can be made a day ahead and the flavors improve as it sits in the fridge. Store in an airtight container for up to 5 days and stir well before serving if any liquid separates. This dip does not freeze well, as the cream cheese and sour cream can become grainy when thawed.

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