Ingredients

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup cream cheese, softened

1 cup sour cream

1/2 cup diced tomatoes (canned or fresh)

1/4 cup diced green chilies (canned or fresh)

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Tortilla chips or fresh veggies for serving

Instructions

Step 1: In a large skillet or saucepan over medium heat, combine the cream cheese and sour cream. Stir continuously until the mixture is smooth and well-blended.

Step 2: Gradually add the shredded sharp cheddar and Monterey Jack cheeses, stirring constantly until the cheeses melt completely and create a smooth mixture.

Step 3: Stir in the diced tomatoes, green chilies, green onions, and fresh cilantro.

Step 4: Add the ground cumin, garlic powder, onion powder, chili powder, salt, and black pepper. Mix thoroughly to ensure even distribution of spices.

Step 5: Continue cooking the dip over medium heat, stirring frequently, until it’s hot and bubbly—about 5 to 7 minutes.

Step 6: Transfer the hot cheese dip to a serving dish. Garnish with extra chopped green onions or cilantro if desired.

Step 7: Serve immediately with tortilla chips or fresh vegetables for dipping.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of cayenne pepper.

Use smoked cheddar for a deeper, smoky flavor.

Swap out Monterey Jack for Pepper Jack cheese to add a spicy kick.

If you prefer a chunkier dip, reserve some diced tomatoes and green chilies to stir in after cooking.

For a dairy-free option, try using vegan cream cheese and cheese substitutes, though the texture will vary.

Storage

Store any leftover cheese dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking, or microwave in short intervals until warmed through. If the dip thickens too much when chilled, stir in a little milk or sour cream while reheating to restore creamy consistency.

FAQs

Can I make this cheese dip ahead of time?

Yes, you can prepare the dip a few hours in advance and keep it refrigerated. Warm it gently before serving to bring back its creamy texture and flavor.

What can I use if I don’t have green chilies?

If you don’t have green chilies, mild diced bell peppers or a small amount of jalapeño can be used as a flavorful substitute. Adjust the quantity based on your heat preference.