Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 green onions, chopped
- 1 red bell pepper, diced
- 2 medium tomatoes, diced
- 2 fresh jalapeños, minced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F.
- Allow cream cheese to soften at room temperature.
- Wash and dry all vegetables thoroughly.
- Dice bell pepper, tomatoes, and green onions.
- Mince garlic and jalapeños.
- Combine softened cream cheese and sour cream in a large bowl until smooth.
- Fold in cheddar and mozzarella cheese.
- Add garlic, paprika, cumin, salt, and black pepper.
- Mix in half of the bell peppers, tomatoes, and green onions.
- Fold in minced jalapeños and adjust heat to taste.
- Transfer mixture to a baking dish or boat-shaped serving dish.
- Smooth the surface with a spoon.
- Bake for 20 minutes until bubbly and lightly golden.
- Remove from oven and let rest for 3 minutes.
- Top with remaining vegetables and serve warm with chips or crackers.
Notes
Use freshly shredded cheese for the smoothest texture. Let cream cheese soften fully before mixing and avoid overbaking to keep the dip creamy and rich.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 42mg