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white pie plate of jack cheese dip with sunflower seeds and green onions on it.
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Pepper Jack Cheese Dip

The easy dip recipe you'll want to take everywhere for every event. A spicy, crunchy creamy dip perfect with your favorite tortilla chips.
Course Appetizer, Party food
Cuisine Southwest; Tex-Mex
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10

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

Roasted salted sunflower seeds 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.
Make ahead. Pepped up cheese bake can be made the day before or the day you plan to serve it. Add the sunflower seeds and onions right before baking.
Storing. Refrigerate until ready to serve. Also refrigerate any leftovers either in the original pan covered with plastic wrap for up to three days.
Freezing. I don't recommend freezing this cheese dip.