I’m always looking for ways to make things easier. So when my husband fell in love with a spicy appetizer, that was a bit time consuming to make, I knew I wanted to reinvent it. And the Jalapeno Cream Cheese Dip was born! I added some yummy dried beef for a little twist (because I think dried beef is super underrated) and it’s quickly becoming our go-to recipe when friends are over!
And I’ve got a fun giveaway so be sure to read all the way through!
This post is sponsored by Boiron® and PTPA. The opinions expressed in this post are my own.
You’ll Love This Super Easy Jalapeno Popper Dip!
I’ve only become a fan of jalapenos in the last few years. Growing up, I never ate spicy foods. I never saw the appeal. But then I fell in love with guacamole, and the bit of heat from the jalapeno, and they started growing on me. And turns out I love the flavor of the peppers too.
What I am not in love with, however, is how eating spicy foods makes me feel. Indigestion city! It’s interesting how our bodies start to react to things differently as we age. Although I’ve had indigestion issues on and off my entire life, it seems like they are harder to manage as I get older.
But I’m not about to give up yummy appetizers like this Jalapeno Popper Dip!
How to Make Jalapeno Cream Cheese Dip with Dried Beef
This Jalapeno Cream Cheese Dip recipe uses pretty much the same ingredients as if you were making Jalapeno Poppers. But it’s so much easier to make! Instead of stuffing the jalapenos, you just chop them up and add them right in!
Aside from a little bit of chopping, it’s pretty much a dump recipe, which is always my favorite (Check out my Cherry Pineapple Dump Cake recipe here – it’s one of my most popular posts!)
Ingredients:
- 8 oz. cream cheese, softened
- 8 oz. sour cream
- 1 3/4 cups (divided) cheddar cheese, shredded – save 1/4 to sprinkle on top
- 1 tsp garlic salt with parsley
- 3 jalapeno peppers, seeded and chopped
- 2.25 oz. jar of dried beef (approximately 1/2 cup), save a few for the top
- 3 green onions, chopped
- 3 TBSP grated parmesan for garnish
Recipe notes:
If you don’t have the garlic salt with parsley, just use regular garlic salt. I always accidentally buy the one with parsley (which I used here) but the flavor profile won’t change that much if you don’t have it.
The parmesan doesn’t add too much flavor, it’s just a way to get the top to be a little more golden brown. But you can easily skip it.
Is this dip spicy?
Not really. To keep the spice levels down and tolerable for someone who is pretty new to spicy foods, I always make sure that I remove all the seeds and membranes from inside the jalapenos. I slice them in half, lengthwise, and then use a spoon to scrape out the insides.
It leaves all the flavor and almost no heat! Or you can leave a little of the seeds and membranes in to heat things up!
Is it salty?
Yes. I decided to add some dried beef instead of bacon that most poppers use. I love dried beef and think it’s such an interesting ingredient. We love these Dried Beef Roll-Ups so I thought I’d chop some up and try it in here too.
It doesn’t add a ton of flavor, but it’s a great way to add salt! Plus it adds a really nice savory component.
If you can’t find dried beef, or just don’t want to, you can easily leave it out or swap it for bacon instead.
If you are trying to keep the sodium down in your diet, you can leave the dried beef out (the jalapenos are really the star of the show anyway). You can also swap out the garlic salt for garlic powder.
This dip is kind of indulgent. It’s full of cream cheese, cheddar cheese and sour cream. I don’t know about you, but rich foods like this can leave me feeling kind of bloated plus the spice can flare up heartburn.
I always have these Boiron® medicines on hand for just this purpose:
Acidil® targets the three main components of acid indigestion including heartburn, stomach pain and bloating.*
Gasalia® temporarily relieves bloating, pressure and discomfort associated with gas*. It can be taken before or after a meal and on a full or empty stomach.
These homeopathic medicines are a better choice for helping to restore the body to balance and relieve symptoms.
Which is great, because I’m not quitting this delicious dip.
Steps:
- Mix together all ingredients (except garnishes) in a large bowl.
- Transfer to a baking dish (9×9 will work. I used something cuter.)
- Top with remaining cheddar cheese, parmesan cheese and dried beef slices.
- Bake in a 350 degree oven for approximately 30-45 minutes.
It’s that easy. While it might take a few minutes to bake, it is nowhere near as labor intensive as stuffing jalapenos is. I like to serve the dip with corn chips, celery sticks, and a variety of crackers. You could also serve it with a sliced baguette. And in a pinch, you can eat it by the spoonful…
I have always written this blog like I was writing to my friends. And sharing about indigestion problems is totally something that my friends and I would talk about. Often we talk about things while eating some delicious food that is going to leave us feeling less than amazing.
Between stress, poor diet, and general body function, indigestion happens. But we don’t have to be uncomfortable! Boiron’s medicines are a better choice!
These medicines are part of my travel essentials for every trip to ensure I have the best time ever and feel great. You can pick up these awesome homeopathic medicines at some Walmart stores as well as natural product chains like Whole Foods and Sprouts.
You know you want to try this yummy appetizer! This jalapeno and dried beef cream cheese dip is good. Real good.
More Appetizer Recipes to Try
Printable Jalapeno Popper Dip Recipe
Jalapeno Cream Cheese Dip with Dried Beef
This easy appetizer recipe is delicious and full of creamy, cheesy goodness. If you love Jalapeno Poppers, you'll love this dip!
Ingredients
- 8 oz. cream cheese softened
- 8 oz. sour cream
- 1 3/4 cups cheddar cheese shredded (divided) - save 1/4 to sprinkle on top
- 1 tsp garlic salt with parsley
- 3 jalapeno peppers seeded and chopped
- 2.25 oz. jar of dried beef approximately 1/2 cup, save a few for the top
- 3 green onions chopped
- 3 TBSP grated parmesan for garnish
Instructions
-
Mix together all ingredients (except garnishes) in a large bowl.
-
Transfer to a baking dish (9x9 will work. I used something cuter. Sorry, not sorry.)
-
Top with remaining cheddar cheese, parmesan cheese and dried beef slices.
-
Bake in a 350 degree oven for approximately 30-45 minutes until completely melted and browned.
Both Acidil and Gasalia are quick-dissolving tablets that melt right under your tongue. They are unflavored and easy to take with you when you are on the go. I love that they don’t require any water! They’re so easy to slip into your purse when you know you’re going to be eating late or eating something that you know doesn’t always agree with you.
Both medicines have no artificial colors, flavors, sweeteners or preservatives which is awesome!
Each box contains 3 punch packs of 20 tablets each which means you can keep some in your purse, by your nightstand or wherever else you might need them.
*Claims based on traditional homeopathic practice, not accepted medical evidence. Not FDA evaluated.
Enter the Boiron Belly Bag Giveaway below!
The giveaway package includes Acidil®, Gasalia®, Happy Gut: The Cleansing Program to Help You Lose Weight, Gain Energy, and Eliminate Pain by Dr. Vincent Pedre, Coupons, and Boiron® Single Medicines.
Boiron® Belly Bag Giveaway
Save this dip recipe for later!
I like my Boiron homeopathic medicines and recipes both to be easy! This Jalapeno Cream Cheese Dip is fast and simple to make and is truly delicious! This creamy dip is sure to be your new go-to appetizer recipe for all your parties or get-togethers!
Leave a Reply