Chipotle Cream Cheese Dip Recipe

This creamy, smoky Chipotle Cream Cheese Dip Recipe is made with spicy chipotles in adobo, sharp cheddar, and cool sour cream, ready in just 30 minutes. The hero moment arrives when you pull the bubbling, golden-crusted dish from the oven, releasing a cloud of spicy, savory steam. I love serving this warm appetizer at game nights because the bold flavors always disappear faster than the chips.

Restaurant-Quality At Home

I used to buy those expensive plastic tubs of spicy dip for parties, but they always had a weird, gelatinous texture that I couldn’t get past. Once I realized that mixing real softened cream cheese with minced chipotle peppers creates a luscious, velvety consistency that store-bought versions can’t match, I never looked back. The lesson here is simple: using fresh dairy and grating your own cheese makes a dip that tastes like it came from a high-end gastropub.

The first time I made this, I underestimated the heat of the adobo sauce and used the entire can, turning the dip into a fire-breathing challenge for my guests. I learned quickly that a little goes a long way, and balancing the smoky heat with plenty of sour cream and mayonnaise creates that perfect addictive quality without burning your taste buds. Now, it is my go-to recipe whenever I need something impressive with minimal effort.

Jump to Recipe

Chipotle Cream Cheese Dip Recipe Ingredients

• 8 oz cream cheese, softened to room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2-3 chipotle peppers in adobo sauce, finely minced
• 1 tbsp adobo sauce (from the can)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1 1/2 cups sharp cheddar cheese, shredded and divided
• 1/2 cup Monterey Jack cheese, shredded
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1 green onion, sliced (for garnish)

How To Make Chipotle Cream Cheese Dip Recipe

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or a 9-inch cast-iron skillet with non-stick spray or a little butter to prevent sticking.
2. Mix the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced chipotle peppers, adobo sauce, lime juice, garlic powder, onion powder, and smoked paprika. Stir vigorously until the mixture is smooth and uniform in color.
3. Fold in Cheese: Fold in 1 cup of the sharp cheddar cheese and the entire 1/2 cup of Monterey Jack cheese until they are evenly distributed throughout the creamy base.
4. Assemble the Dip: Transfer the mixture to your prepared baking dish, spreading it out into an even layer with a spatula. Top with the remaining 1/2 cup of sharp cheddar cheese.
5. Bake Until Bubbly: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbling around the edges, and slightly golden on top.
6. Garnish and Serve: Remove from the oven and let it cool for 5 minutes. Sprinkle with fresh cilantro and sliced green onions before serving warm with tortilla chips.

Recipe Tips

• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents like potato starch that prevent it from melting smoothly. For the gooiest texture, buy blocks of cheddar and Jack cheese and grate them yourself.
• Adjust the Heat: Chipotle peppers can vary in size and heat level. Start with one or two peppers if you prefer a mild smoky flavor, and add more adobo sauce strictly for color and depth without overwhelming spice.
• Soften the Cream Cheese: Ensure your cream cheese is completely at room temperature before mixing. If it is cold, you will end up with lumps in your dip that won’t smooth out even after baking.
• Broil for Color: If the dip is bubbly but the top isn’t as browned as you like, switch the oven to broil for the last 1-2 minutes. Watch it closely to prevent burning.

What To Serve With Smoky Chipotle Dip

This rich and spicy dip pairs perfectly with sturdy tortilla chips or corn chips that can hold up to the thick, cheesy texture. For a fresher contrast, serve it alongside crisp vegetable sticks like celery, carrots, and bell pepper strips to cut through the richness. It also works surprisingly well spread onto toasted baguette slices or served with soft pretzel bites for a heavy appetizer spread.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in 30-second intervals, stirring in between, or place it back in the oven at 350°F until warmed through. Freezing is not recommended as the dairy will separate and become grainy upon thawing.

FAQs

• Can I make this dip ahead of time? Yes, you can mix all the ingredients and spread them in the baking dish, then cover and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.
• Is this dip very spicy? It has a medium kick due to the chipotles. To make it milder, remove the seeds from the peppers before mincing, or use less pepper and slightly more smoked paprika for flavor without the heat.
• Can I make a cold version of this recipe? Absolutely. For a cold dip, skip the baking step and simply mix the ingredients thoroughly. Let it chill in the fridge for at least an hour to let the flavors meld before serving with veggies.
• What can I substitute for sour cream? Plain Greek yogurt is a great substitute that adds a similar tang and creaminess. You can also use strictly mayonnaise, but the dip will be much richer and heavier.
• Where do I find chipotle peppers in adobo? You can find small cans of chipotle peppers in adobo sauce in the international or Latin aisle of most major grocery stores.

Nutrition

• Calories: 270 kcal
• Total Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 320mg
• Total Carbohydrate: 3g
• Protein: 8g