30-Minute Cheesy Jalapeño Cornbread Dip Recipe
This 30-minute cheesy jalapeño cornbread dip is a crowd-pleasing appetizer perfect for parties and gatherings. Combining creamy sour cream, spicy jalapeños, savory cheddar cheese, and flavorful cornbread mix, this easy-to-make dip bakes to a golden, bubbly perfection. Serve it warm with chips or crackers for a deliciously addictive treat that disappears fast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dip Ingredients
- 1 cup cornbread mix
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready for baking the dip.
- Mix Ingredients: In a medium-sized bowl, combine the cornbread mix, shredded cheddar cheese, diced jalapeños, sour cream, mayonnaise, chopped green onions, garlic powder, and black pepper. Stir thoroughly until all components are evenly distributed.
- Prepare Baking Dish: Spread the mixture evenly into a suitable baking dish to ensure uniform cooking.
- Bake Dip: Place the dish in the preheated oven and bake for approximately 20 minutes, or until the top is golden and the dip is bubbly around the edges.
- Serve Warm: Remove the dip from the oven and let it cool slightly. Serve warm with your favorite chips or crackers for dipping.
Notes
- You can adjust the heat level by adding more or fewer jalapeños or removing seeds to reduce spiciness.
- For added flavor, sprinkle extra cheddar cheese on top before baking.
- Serve immediately after baking for the best creamy texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Keywords: cheesy jalapeño cornbread dip, jalapeño dip, cornbread dip, party appetizer, spicy dip, baked dip
