This hot and spicy chipotle dip is what appetizer dreams are made of, it’s creamy, full of flavor with a major kick, plus it’s easy to make!
Oh man, you guys, this dip is the dip of all time. It comes hot out of the oven creamy, a little sweet, with a major kick! AND unlike other hot dips, it reheats really well too. It might be my favorite chipotle recipe I’ve ever made, and let’s be honest I’ve made a lot. (Raspberry Chipotle Sauce, Honey Chipotle Sauce, Southwest Chipotle Sauce, BBQ Chipotle Sauce and so so so much more!)
My love of chipotle sauce sparked with my first pregnancy and continues strong well into this pregnancy. This dip’s bases dip is my creamy chipotle sauce, my first ever chipotle sauce recipe inspired during my first pregnancy. I think the story is funny, but apparently, the people on YouTube do NOT enjoy my 2-minute story about the guy at Rubio’s. How do I know they don’t enjoy it? They comment on the video all the time and tell me.
I’m guessing the people who comment negatively aren’t actually subscribing to my channel, but it’s still bizarre. You have access to a fast-forward button, when I’m watching a video that’s not interesting to me, I fast forward to see if it will get more interesting. I don’t reach out to the person who posted it or created it to tell them how boring I found the first few minutes. A) Because I’m a good human and that’s hurtful B) Because who has time for that?
Okay less ranting on my part, and back to this delicious freaking dip. I created it a couple of weekends ago when Mr. Hungry and his Dad worked all weekend (like 8 to 8PM) to get the spare bathroom done before our appraisal (for a refi.) Did I mention we’ve been adulting a lot recently, and I’m so over it? Especially at almost 32 weeks pregnant. Anyways, the guys took a rare break and I served up this dip which was gone in about 2.5 seconds. They LOVED it!
If I ever go back to a potluck again (please God let the COVID nightmare almost be over), I’ll bring this dip along with me but, with a notecard that says for those who like it HOT, because this one has a huge KICK! (Although you can adjust the spice level, more on that below.)
How to Make Hot & Spicy Chipotle Dip
So the nice thing about this recipe is you can absolutely adjust the spice level. I started with just a couple of tablespoons of chipotle peppers and a couple of tablespoons of the adobo sauce, but it wasn’t spicy enough for me. Like most of my other chipotle recipes, I ended up adding about half a can of chipotle peppers in adobo sauce before I got it where I liked it. But, if you only like a little kick, you’ll want to start SUPER slow.
So you blend the cream base, then mix in the cheese, top with more cheese, and bake it until it’s hot, bubbly, and golden brown on top. Then dig in! Simple as that! And although I only showed it with chips, this one actually makes a really delicious veggie dip as well. Carrots, celery, etc., taste great with this dip (which isn’t always the case for a hot dip.) So don’t forget to cut up some veggies to have as well!
Hot and Spicy Chipotle Dip
- Preheat oven to 350F.
- Add cream cheese, greek yogurt, mayo, lime juice, cilantro, honey, and chipotle peppers in adobo sauce* to a food processor and blend until combined.
- Mix in 1 cup of jack cheese in the mixture by hand. Pour into a 2-quart casserole dish or pan. Top with remaining cheese.
- Bake for 20-25 minutes until hot and bubbly, and cheese on top is slightly golden brown.