This 3-Ingredient Jalapeño Sullivan Dip is creamy, tangy, and flecked with chopped jalapeños. Cream cheese gives it body, mayonnaise makes it easy to scoop, and the peppers bring a little heat to every bite. Bake it in a small casserole dish and serve it warm with sturdy crackers or tortilla chips.
What You’ll Need
- Cream cheese. Soften 8 ounces until it’s easy to stir. This helps it blend smoothly with the mayonnaise.
- Mayonnaise. One cup loosens the cream cheese into a rich, scoopable dip.
- Jarred sliced jalapeños. Drain one 4-ounce jar well, then chop the slices into small pieces so they spread evenly through the dip.
How to Make Jalapeño Sullivan Dip
Stir the softened cream cheese until smooth, then mix in the mayonnaise. Fold in the drained, chopped jalapeños and spread the mixture evenly in a lightly greased 1-quart baking dish.
Bake uncovered at 350°F (175°C) for 20–25 minutes, until hot in the center and lightly golden around the edges. Let the dish rest for 5 minutes before serving. The dip settles slightly as it cools and is easier to scoop.
Tips for a Smooth, Scoopable Dip
- Drain the peppers thoroughly. If they still look wet after draining, blot them with a paper towel. Extra brine can make the dip loose.
- Choose the heat level you like. Use mild jarred jalapeños for a gentler kick or hot slices for a spicier batch.
- Spread the dip evenly. A level layer heats more evenly from the edges to the center.
What to Serve with Jalapeño Dip
Serve warm with sturdy tortilla chips, buttery crackers, or toasted baguette slices. Celery sticks and bell pepper strips add a cool, crisp bite alongside the creamy dip.
Frequently Asked Questions
Can I make the dip ahead?
Yes. Mix the dip, cover it, and refrigerate until you’re ready to bake. If it goes into the oven chilled, allow a few extra minutes as needed and check that the center is hot before serving.
Can I use fresh jalapeños?
Jarred jalapeños give this dip its tang and soften easily into the creamy base. Finely chopped fresh jalapeños will give it a firmer texture and a sharper pepper flavor.
How do I reheat leftovers?
Refrigerate leftovers promptly in a covered container. Warm a portion gently in the microwave or reheat the dip in an oven-safe dish until hot throughout.
3-Ingredient Jalapeño Sullivan Dip Recipe Card
A warm baked dip with cream cheese, mayonnaise, and tangy chopped jalapeños.
- Prep time — About 10 minutes
- Bake time — 20–25 minutes
- Rest time — 5 minutes
- Servings — 8
- Equipment — Small oven-safe baking dish or 1-quart casserole
Ingredients
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1 jar (4 ounces) sliced jalapeños, drained and chopped
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a small baking dish or 1-quart casserole.
- Stir the softened cream cheese and mayonnaise in a medium bowl until smooth. Fold in the drained, chopped jalapeños.
- Spread the mixture evenly in the prepared dish and smooth the top.
- Bake uncovered for 20–25 minutes, until hot throughout and lightly golden around the edges.
- Let stand for 5 minutes, then serve warm with sturdy crackers or chips.