I thought I’d try a different twist on my cream cheese dip tonight. I decided to go with a southwestern flair; cilantro, lime, and jalapeno just sounded tasty. The sweetness of the red pepper and the tartness of the lime worked very well with this spicy combination. I don’t think I would change a thing. I couldn’t decide if bread or tortilla chips would be better; I tried both but enjoyed the crusty toasted baguette the best. This can be made ahead and baked just before serving. It also reheats very well should you be lucky enough to have leftovers!
Southwestern Cream Cheese Dip
- 1 8 o.z. package cream cheese
- 1/4 cup sour cream
- 2 Tbs mayonnaise
- 1/4 cup sweet red pepper ~ diced
- 1/4 cup jalapeno ~ diced ~ I used 1 large jalapeno
- 2 Tbs green onion ~ thinly sliced
- 1/2 tsp lime zest
- juice of 1/2 lime
- 1 tsp chili powder
- 3/4 cup cheddar cheese ~ shredded
- 1 tsp cilantro ~ chopped
Allow cream cheese to soften at room temperature for about an hour. Mix in sour cream and mayo until fully incorporated. Add pepper, jalapeno, onion, lime zest and juice, chili powder, 1/2 cup of cheddar, and cilantro. Spread into small buttered baking dish or pie pan. Top with remaining cheddar cheese.
Bake at 350 degrees for about 30 – 40 minutes until hot and bubbly.
Enjoy ~ Kimberly