Right after graduating from college, I sold pharmaceuticals. Yes, the legal kind. I sat in a lot of doctors’ offices…waiting. And waiting. The waiting turned to skimming magazines which brought me this pepper jack cheese dip recipe that literally changed my life.
You ask…”changed your life? Really?” When you have a recipe that is locally famous, has anyone who tries it asking “what is in this dip?” and you can take it anywhere—tailgates, wedding showers, holiday parties…any occasion—I think that counts as life changing.
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Because there are only 5 ingredients, it takes 5 minutes to mix and people request it on repeat, I literally can make this cheese dip recipe in my sleep. It’s one of my most requested dip recipes.
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Two unexpected ingredients
Bottled garlic. I know – I’m Italian. Using a minced garlic in a jar doesn’t make sense. The original recipe actually called for it and at the time, I was young so I used it. But it does makes a subtle difference in the recipe (probably that garlic infused water it’s in). If you already have fresh garlic, by all means chop it up and put it in!
Roasted sunflower seeds. They add the perfect amount of salty crunch and nuttiness to the topping while balancing the spicy cheese and bring an unexpected twist. To say guests love the sunflower seeds is an understatement.
Step-by step instructions
Grab a bowl to get started.
Dipping ideas
My favorite way to serve this dip (other than the obvious tortilla chips) is with cubed pumpernickel or rye bread. Either add an unexpected savory note that people love.
Made this recipe?
I’d love it if you’d share your review and leave a star rating and comment!
Creamy Baked Pepper Jack Cheese Dip
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Ingredients
- 1 block monterey jack with jalapeno peppers, 8-10 oz; freshly grated recommended
- 2 Tablespoons all purpose flour
- 2 teaspoons minced bottled garlic, or 2-3 cloves fresh minced
- ½ cup mayonnaise, light ok
- 8 ounces sour cream, light ok
- ½ cup roasted salted sunflower seeds out of the shell, or more if needed
- 3 green onions, thinly sliced including green part
Instructions
- Preheat oven to 350°.
- Grate the cheese into a medium sized bowl. Gently stir in the flour with a fork.
- To the bowl, add the next three ingredients ending with the sour cream. Stir with a wooden spoon until completely combined.
- Evenly spread the dip into a pie plate (approx 8-9" works).
- Sprinkle the sunflower seeds around the edge of the pie plate creating a 1-2" thick band.
- Fill the center with the green onions.
- Sprinkle with a little paprika for color, if desired.
- Bake at 350° for 30 minutes until golden.
Notes
- In my grocery store, they’re typically near the nuts, baking or popcorn section of the store. Sometimes they’ll be in the baking aisle or even available to buy in bulk.
- If the sunflower seeds have an “off” or paint like smell, don’t use them as it will affect the taste of the dip.
Lori- this dip was devoured! I made a batch and brought it to a family party. It was creamy, just the right spice, and so easy to make. Thank you for the recipe!
So happy to hear that Maureen! It is the best dip ever and everyone always wonders what’s in it, right? So glad you all enjoyed it 😊
This is a “Top 5” app recipe. Easy, unique and flavorful! Love it with JP’s Chex Mix too! Cheese and crunch.
So good with the Chex mix…the perfect (and both equally addictive) combo! Thanks!🥰
Ok Lori.. I’m making this and will report back how it goes🤔 I had planned to make Black Forest Cake (my Dad’s was delicious) but I chickened out and ordered it from a local greenwich bakery that is knows for their version. I still want ya to do a weekend of cooking with me once we can travel and your new digs are finished!!!
Love and miss ya
Marg
Yay! Let me know! It’s been one of our favs since we got married! xo