Introduction
This classic Texas Christmas dip is the kind of warm, cheesy appetizer that disappears fast at holiday gatherings. Creamy cream cheese, tangy sour cream, sharp cheddar, and tomatoes with green chilies come together in one bubbling, golden-topped dish. A little jalapeño, cumin, and green onion give every scoop a festive burst of savory flavor. Serve it straight from the oven with crunchy tortilla chips or crackers and watch everyone gather around.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1 can (10 ounces) diced tomatoes with green chilies, well drained
- 1 jalapeño, seeded and finely diced
- 3 green onions, thinly sliced, plus more for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt, or to taste
- Tortilla chips or crackers, for serving
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
Directions and Instructions
- Preheat the oven to 350°F. Lightly grease a small baking dish, such as an 8-inch square dish or a 1-quart casserole dish.
- In a medium mixing bowl, stir the softened cream cheese and sour cream together until smooth, rich, and creamy.
- Fold in 1 1/2 cups of the shredded cheddar cheese, the well-drained tomatoes with green chilies, diced jalapeño, sliced green onions, garlic powder, cumin, and salt.
- Spoon the creamy mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top for a deliciously golden, melty finish.
- Bake for 20 minutes, or until the dip is hot, bubbly around the edges, and lightly golden on top.
- Let the dip rest for a few minutes, then garnish with extra green onions. Serve warm with tortilla chips or sturdy crackers.
Notes or Tips
Drain the tomatoes with green chilies very well so the dip stays thick and scoopable rather than watery. For a milder dip, leave out the jalapeño or use only half. If your crowd loves heat, keep a few jalapeño seeds in the mix or add a pinch of cayenne pepper.
This dip can be assembled a day ahead. Cover and refrigerate it, then bake when you are ready to serve. You may need to add a few extra minutes to the baking time if it goes into the oven cold.
Cooking Techniques
Softened cream cheese is the secret to a silky, lump-free base. Leave it at room temperature for about 30 minutes before mixing, or soften it gently in the microwave in short intervals. Folding in the cheese and vegetables instead of aggressively stirring helps keep the dip light and evenly textured.
Baking at 350°F gives the dip enough time to heat through without overcooking the dairy. Look for bubbling edges and melted cheddar with a warm golden brown surface as your cue that it is ready.
FAQ
Can I use another cheese? Yes. Monterey Jack, pepper Jack, Colby Jack, or a Mexican-style cheese blend all melt beautifully in this recipe.
Can I make this dip in a slow cooker? Yes. Combine the ingredients in a small slow cooker and cook on low for 1 1/2 to 2 hours, stirring once or twice, until creamy and hot. Add the reserved cheese near the end.
How do I store leftovers? Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through.
Conclusion
With its creamy center, zesty vegetables, and irresistible blanket of melted cheddar, this Texas Christmas dip is a simple party favorite worth making all season long. It is warm, welcoming, and perfectly made for sharing one crunchy, cheesy scoop at a time.