The best part about recipes is sharing them. That’s what makes my job so neat every day. I get to share quick, easy, and delicious recipes with y’all. And I’m always excited when y’all share your favorites with me!
A few weeks back, Joy S. shared this amazingly easy and super delicious recipe for her Candied Jalapeño Dip with me via email. I was so intrigued with how simple the recipe was, I knew I had to try it. And boy am I glad I did!
Here’s what Joy had to say about it…
“I wanted to share a recipe that I made up several years ago. I’ve taken this to many get-togethers, and everyone loves it! At a family get-together yesterday, I was told “you should publish this!”
This came about when my cousin and I were going to make a recipe I had found, but ended up only making the jalapeño portion. I left to return home, and the jar of sugared jalapeños were still in her refrigerator. Several weeks later, the night before Valentine’s day, she needed something to take to work for a party. It was late in the evening, and needed something quick. I asked if she had any cream cheese; she did. I told her to soften the cream cheese and add the jar of the jalapeños. She did. She took it to the work party the next day, and it was an instant hit! Been making it ever since!”
And with only 3 ingredients, it’s so easy! The only thing you’ve got to consider with this recipe is you’ll need a little lead time to get those jalapeños candied.
You’ll combine the drained jalapeños with 1 cup of sugar and then return them to the jar. They’ll need to sit in the fridge for at least 24 hours to allow the sugar to dissolve completely and allow the peppers to absorb some of that sweet flavor.
Next, you simply beat the cream cheese until smooth and then stir in the jalapeños with a little of that delicious syrup that has been created in the jar. It’s seriously that simple. Serve alongside your favorite crackers and you’ve got a stellar and EASY dip that’s the perfect appetizer or snack.
I tried the dip with a host of different crackers and found Wheat Thins to be my absolute favorite with the sweetness of this dip.
Want to lighten this up a bit? Swap the regular cream cheese for neufchâtel and you’ll cut about 1/3 of the fat out.
Joy’s 3-Ingredient Candied Jalapeno Dip
Ingredients
- 1 (8-ounce) jar diced jalapenos
- 1 cup sugar
- 2 (8-ounce) blocks cream cheese, softened
Instructions
- At least 24 hours before serving, drain the jalapenos and add them and the sugar to a medium bowl. Stir to combine. Pour the mixture back into the jar and place the jar in the refrigerator. Shake the jar once or twice to make sure the sugar dissolves completely.
- When ready to serve, place the softened cream cheese in a large bowl. Use a mixer to beat until smooth. Drain the candied jalapenos and reserve the syrupy liquid. Add the jalapenos to the cream cheese and stir to combine. Add 2 to 3 tablespoons of the reserved liquid to the mixture to thin the dip out and to add more flavor. Spoon into a serving bowl and serve alongside assorted crackers.
Melissa says
I buy candied jalapenos in a jar…could these be used?
Stacey says
I don’t see why not. And it saves you a step!
Joy says
I have never seen the jarred candied jalapeños in any of my stores!
Stacey says
I can’t say that I’ve seen them either, but they would be a great shortcut.
Angela says
Could Monk fruit or Splenda be used ?
Stacey says
I don’t see why not.
Angela says
Thank you for responding!
Bonnie Chisum says
This looks great! My recipe for Candied Jalapeño Dip . . . you’ll love it:
8 oz. – Pepper Works Candy Krisp Jalapeños (I find at Kroger and HEB here in Texas)
2 8 oz. Cream Cheese bricks
¼ cup salsa, your favorite is fine
Mix all together, either by hand or blender and enjoy!
Bonnie
Stacey says
Sounds great! Thanks for sharing, Bonnie!
Kris says
This looks awesome! I’m growing jalapeños and have quite a few. Think I could use fresh ones instead of jarred?
Stacey says
The jarred ones are actually pickled, so I’m not sure the result would be exactly the same.