Go Back
–+ servings
spicy potato chip condiment

Hot Chip Dip

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 9x9-inch baking dish
  • 1 Rubber spatula
  • 1 Oven

Ingredients
  

  • 226 gram cream cheese softened
  • 240 milliliter sour cream
  • 120 milliliter mayonnaise
  • 200 gram cheddar cheese shredded
  • 100 gram Monterey Jack cheese shredded
  • 60 gram Parmesan cheese grated
  • 1 can diced green chiles drained 113 g
  • 2 piece jalapeño peppers finely chopped
  • 2 clove garlic minced
  • 2 gram salt
  • 1 gram black pepper ground
  • 2 gram smoked paprika
  • 1 gram onion powder
  • 15 milliliter hot sauce
  • 30 gram green onions thinly sliced
  • 30 gram cheddar cheese shredded for topping
  • 15 gram fresh cilantro chopped for garnish optional
  • 300 gram tortilla chips for serving

Instructions
 

  • Preheat the oven to 190°C (375°F).
  • Add softened cream cheese, sour cream, and mayonnaise to the mixing bowl and whisk until smooth and well combined.
  • Stir in shredded cheddar, Monterey Jack, and Parmesan cheeses until evenly distributed.
  • Add diced green chiles, chopped jalapeños, minced garlic, salt, black pepper, smoked paprika, onion powder, and hot sauce to the cheese mixture and mix thoroughly.
  • Fold in sliced green onions until just combined.
  • Transfer the mixture to the baking dish and smooth the top with the rubber spatula.
  • Sprinkle the reserved shredded cheddar cheese evenly over the surface.
  • Bake for 18 to 20 minutes until the edges are bubbling and the top is lightly golden.
  • Remove the baking dish from the oven and let the dip rest for 5 minutes.
  • Garnish with chopped cilantro if using and serve hot with tortilla chips.

Notes

For best results, bring the cream cheese to room temperature so it blends smoothly, and adjust the heat level by adding or reducing jalapeños and hot sauce according to your preference. You can prepare the dip a day ahead, cover, and refrigerate, then bake just before serving, adding a few extra minutes to the cook time if it’s chilled. If the top browns too quickly, loosely tent with foil, and if the dip seems too thick, stir in 1–2 tablespoons of milk after baking. This dip is also excellent with sturdy dippers like toasted baguette slices, pita chips, or vegetable sticks, and leftovers can be reheated gently in the oven or microwave until just warmed through.
Tried this recipe?Let us know how it was!