Description
Cream cheese and sour cream meld into a silky base studded with sharp cheddar and zesty banana peppers. Baked until bubbling golden, this dip offers a warm, spicy crunch that beckons the first chip.
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup pickled banana peppers chopped
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Pinch salt
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat oven to 350 F.
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent.
- In a mixing bowl combine cream cheese and sour cream until smooth.
- Stir in shredded cheddar cheese, chopped banana peppers, sautéed onion, and garlic.
- Add paprika, ground cumin, black pepper, and salt and mix to blend evenly.
- Transfer mixture to a baking dish and smooth the top with a spatula.
- Bake for 20 minutes or until the dip is bubbly and golden on top.
- Remove from oven and sprinkle chopped fresh cilantro over the dip.
- Serve warm with tortilla chips or toasted bread.
Notes
- Jalapeno peppers can be added for extra heat
- Substitute Greek yogurt for sour cream to lighten the dip
- Prep dip a day ahead and refrigerate before baking
- Serve with pita chips, toasted baguette, or vegetable sticks