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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!
As far as appetizers go, I tend to sway toward a warm cheesy recipe or my staple cheese board. If you look through our recipe archives you’ll see that I’ve shared very few dips.
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:
Hot Chicken Enchilada Bean Dip
Easy Creamy White Chicken Chili Corn Dip
Crumbled Feta and Tomato Basil Vinaigrette Dip
Roasted Lemon Spinach and Artichoke Dip
10 Minute Garden Herb Avocado Dip
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
Servings: 8
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.
Ingredients
- 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
Instructions
- 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!
I made this recipe yesterday. It was so delicious everyone raved about it. I can’t wait to make it again.!!
Wow thank you so so much! So glad you enjoyed the recipe! xT
OMG this was next level good…I swear by americas test kitchen and recently found you and LOVING your recipes! People enjoy my cooking and I think sometimes when you are the cook you don’t appreciate the flavors as much as your guests because you are “in it” all day. Well this is literally the best thing that I’ve ever eaten that I’ve made and maybe the best thing I’ve ever eaten. Everyone loved it for the 4th! Thank you for these recipes and as someone who dabbles in cooking and photography I also appreciate your photos. Amazing, you’re an inspiration!
Hey Leah,
Thanks so much for making this recipe and your comment! So glad to hear that it turned out well for you:) Thanks for your kind message! xT
Should have made a double batch. Was gone in 5 minutes! Kids loved it too. Perfect mild heat.
Hey Samantha,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Have a great week:)
I made this about a week ago. Added extra poblano but followed the recipe other than that. It was outstanding.
Hey Shauna,
Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT
Great dip!! Love the roasted jalapeños on top. Plus the spicy butter!
Hey Cassidy,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx
Can you use regular mayo?
Hey Tracy,
Totally!! Let me know how this recipe turns out for you, I hope you love it! xT
If I’m putting the dip in a 9×13 dish to reheat later, should I put the roasted jalapeños, mayo, spicy butter, and/or cheese on before or after I heat it up in the oven?
Hi Annacie,
I would wait to add until the dip has been heated:) Let me know if you have any other questions, I hope you love this recipe! xT
This dip was fantastic!! We love Jalapeno’s and use them several times a week. Loved the smoky flavor the spices add to this dip, then the sweetness from the onion, just a great balance. It is right up there with the your Street Corn Dip Recipe. Thanks for sharing your talent and taste!
Hey Kathleen,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xx
OMG, this was the best dip I have ever had! What a hit it was at the party I went to.
This will be the only dip I will make from now on in. I actually feel sorry for people that either don’t like spicy foods or simply can’t eat them. Just enough hotness to make it so flavorful. Thanks for this recipe!! Loved it just they way you had it.
Hey Nancy,
Happy Friday!!🌸☀️ I am thrilled to hear that this recipe turned out well for you, thanks for trying it and sharing your review! xx
Loved this!! I’d definitely double when making it again. Was a huge hit for Easter!!! I skipped the cayenne pepper and chili flakes as I didn’t have any on hand- still turned out great! Also used greek yogurt.
Hey Mandy,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT
Very delicious recipe! A couple of clarifications: I followed the recipe but had a lot of extra spice mix leftover, should recipe amounts be adjusted? Also, I wasn’t sure if I should use all of the Mayo/lime juice mixture, melted butter/spice sauce, and cotija cheese or just sprinkle some on top? It was pretty salty using all of the cheese. Thank you, the roasted jalapeños were so good in it!
Hey Elizabeth,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! You can save the spice mix for the next time you make this:) I used all of the toppings as listed, but feel free to adjust to your liking! xx
Do I add the mayo and lime to the melted butter?? Or do I layer the dip then mayo and then the butter?
Figure it out.
I can never find contija cheese, what’s the best alternative?
Hi Lindsay,
Feta is also a great option to use! Please let me know if you have any other questions, I hope you love this recipe! xT
Hi Nicole,
The mayo and lime is added last in step 6. Please let me know if you have any other questions! xx
Could I replace the sour cream with green yogurt instead? Using 1/3 cup of it + 1/3 cup of mayo.
Greek yogurt*
Hi Corrine,
Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
Can you make ahead of time and bake to warm up?
Hi Jennifer,
Absolutely, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
Very nice recipe chef 👍👌👏. HAPPY EASTER TO YOU AND YOUR FAMILY. Thank you for your effort 🌹🌞😎
Thanks Jasson! Happy Easter to you!