Description
A rich, creamy hot dip featuring a blend of cheeses (cheddar and Monterey Jack) and a smoky roasted red pepper swirl, based on the classic Neiman Marcus recipe.
Ingredients
Scale
- 8 oz cream cheese, softened
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz mild green chiles, diced and drained
- 2 tablespoons pickled jalapeños, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 1 jar roasted red peppers (200 g), drained well
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons fresh chives, finely chopped, for garnish
- 1 teaspoon extra virgin olive oil, for garnish
- 0.25 teaspoon smoked paprika, for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a medium (approximately 1.5-liter or 6-cup) oven-safe baking dish.
- Make the Roasted Red Pepper Swirl: In a food processor or blender, combine the drained roasted red peppers, 1 teaspoon smoked paprika, 1 clove minced garlic, and 1 tablespoon olive oil. Process until the mixture forms a smooth, thick puree. Set aside.
- Mix the Dip Base: In a large mixing bowl, beat the softened cream cheese, mayonnaise, and sour cream using an electric mixer until completely smooth and creamy. Fold in the shredded sharp cheddar and Monterey Jack cheeses, diced green chiles, minced pickled jalapeños, garlic powder, onion powder, sea salt, and black pepper until just combined.
- Layer the Dip: Spread half of the cheese dip mixture evenly into the bottom of the prepared baking dish. Dollop about two-thirds of the prepared red pepper swirl over the first layer. Carefully spread the remaining half of the cheese dip mixture over the red pepper layer.
- Create the Swirl Pattern: Spoon the remaining one-third of the red pepper swirl mixture on top of the dip. Using a knife or skewer, gently swirl the red pepper mixture into the top layer to create a marbled pattern. Avoid overmixing to keep distinct layers visible.
- Bake and Serve: Bake for 25-30 minutes, or until the dip is hot, bubbly around the edges, and lightly golden brown on top. Remove from the oven and let rest for 5 minutes before serving.
- Garnish: In a small bowl, mix the 1 teaspoon extra virgin olive oil with the 0.25 teaspoon smoked paprika. Drizzle this mixture in a pattern across the warm dip. Finish with a generous scattering of finely chopped fresh chives. Serve warm with crackers or tortilla chips.
Notes
To achieve the creamiest base, ensure your cream cheese is fully softened before mixing. For superior melting quality, shred cheese from a block instead of using pre-shredded varieties. Avoid overmixing the red pepper swirl during layering to maintain distinct colors and patterns. Store leftovers refrigerated in an airtight container for up to 3 days; reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 100 g)
- Calories: 350 calories
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 60 mg