This Spicy Mexican Street Style Jalapeño Dip incorporates spicy, smoky flavors into the creamiest dip. Roasted jalapeños and poblano peppers, mixed with chili powder, cream cheese, and mayo. Then served up dip-style with chili butter and salty crumbled Mexican cotija cheese on top. This dip is quick to make and totally delicious, especially with tortillas and chips on the side for scooping. A wonderful appetizer for spring and summertime!
Some of you may remember a Mexican Street Corn Dip that I shared last summer. It’s one of the only dips I’ve made over and over. Everyone loves it.
Since corn is not in season, I started making the dip with charred, fire-roasted jalapeños and poblano peppers. It’s similar, but the peppers give off such a spicy, smoky flavor. I might just like the peppers even more than the corn!
Here are details
This is really pretty easy to do. I like to start with roasting the peppers. I have a gas cooktop, so I always roast my peppers over an open flame. If you have a gas range, I’d highly recommend this method. The open flame creates the best flavor.
If you don’t have gas burners, roast the peppers in the oven, under the broiler. This works pretty much the same. The roasted peppers are used for topping, so just set these aside until serving.
Onto to creating this yummy dip!
Everything starts with the spice mix, I love to use chili powder, smoked paprika, and cayenne. I wanted to add a little smokiness and a little more kick to the flavors. I actually use the spice mix both in the dip and for topping.
From here, simply cook the raw peppers with onions and garlic, then add a dash of the spice mix. Stir in cream cheese and sour cream for major creaminess and cook everything together until warmed. Having the dip warm is key, so keep this over low heat or warm in a crockpot (on the low setting) until ready to serve.
If you’re looking to make this ahead of time, I recommend spooning the dip into a baking dish, then rewarming at 350° for 15 minutes. That will work great too!
Next, melt half of a stick of butter together with the spices. Do not skip this step. The butter really, really flavors the dip in a wonderfully delicious way.
Finally, mix the mayo with lime juice.
Now, put the dip all together. Spoon the dip into a wide, shallow bowl. Then add the sliced roasted jalapeños and spoon over dollops of the mayo. The mayo melts into the dip creating even more creaminess. Drizzle the butter overtop and sprinkle on the cheese. The cheese and butter on top only make the dip even more delicious, really completing the dip experience.
I know this process may seem like a lot, but it actually comes together quickly and easily. Promise it will be so great for entertaining this summer!
And most importantly, this is just really good! The dip is so creamy with a spicy flavor, but not too much spiciness. Plus, you can adjust the heat to your own personal taste. If you love a spicy dip, use all 4 peppers. If you want just a little heat, use 1 or 2 peppers. It’s up to you, use what you enjoy most!
Looking for other easy appetizer recipes? Here are a few ideas:
Lastly, if you make this Mexican Street Style Jalapeño Dip, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Mexican Street Style Jalapeño Dip
Calories Per Serving: 236 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper, to your taste
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 poblano pepper, chopped
- 2-4 jalapeños
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 6 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tablespoons salted butter
- 1/3 cup olive oil mayo or plain Greek yogurt
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1/4 cup fresh cilantro chopped
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- 1. Roast the jalapeños. Preheat the broiler to high. Place 1 or 2 whole jalapeños on a small sheet pan. Broil for 3-5 minutes, rotating the peppers 2-3 times, until charred all over. Let cool, then thinly slice/chop. Set aside until serving.2. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.3. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the poblano pepper, 1-2 chopped jalapeños (seeded if desired), garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the peppers are softened, 5 minutes.4. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.5. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.6. Mix the mayo and lime juice with a pinch of salt. Spoon the dip into a bowl. Top with roasted jalapeños and drizzle the mayo and spicy butter over the peppers. Sprinkle with cheese and cilantro. Serve with chips for scooping!