Creamy, smoky, sweet, and just a little spicy—kind of like Mom herself.
There are a few things that show up at Every single gathering in my family. Someone brings a “Salad” that’s 80% marshmallows, someone brings rolls and forgets the butter, and my mom brings this dip. Always this dip. And by the end of the night, the pan is scraped clean—usually by someone (me) standing by the kitchen sink with a cracker, shamelessly going in for “one last bite.”
Appetizer, Dip, Snack
Cuisine
American
Ingredients
2 8 oz blocks cream cheese, softened
2 cups white cheddar cheese, shredded
1/2 cup tamed pickled jalapeños, drained and roughly chopped
1/2 cup cooked bacon crumbles
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1.5-2 cups raspberry jam
crackers or pretzels, for serving
Ezoic
Instructions
Beat cream cheese in a medium bowl until light and fluffy.
Mix in white cheddar, jalapeños, bacon, garlic powder, onion powder, salt, and pepper until combined.
Spread mixture evenly in a pie dish or 8×8-inch pan.
Ezoic
Top with raspberry jam and spread to edges.
Chill for 1–2 hours before serving.
Serve with crackers or pretzels and enjoy!
Notes
Use tamed jalapeños for a milder heat, or swap in spicy ones for an extra kick!
