Cowboy Candy Cream Cheese Dip

Cowboy Candy Cream Cheese Dip

I make a few batches of homemade Cowboy Candy every year, and this dip is always one of the first ways I use it. A good jar of store-bought candied jalapeños works perfectly well too.

The cool cream cheese takes the edge off the jalapeños while their sweet syrup keeps the dip from tasting like plain cream cheese topped with hot peppers. It’s sweet, spicy, creamy and always quick to disappear.

For an easy Christmas appetizer, serve this green Cowboy Candy dip alongside red Pepper Jelly and Cream Cheese for a festive holiday spread.

Ingredients and Substitutions

You only need two ingredients to make Cowboy Candy Cream Cheese Dip, plus crackers or bread for serving. You’ll find the exact amounts in the recipe card below.

• Cream Cheese – Use a full-fat block of cream cheese for the richest flavor and creamiest texture. Low-fat cream cheese can be used, but it won’t be quite as rich or sturdy.
• Cowboy Candy – Use homemade or store-bought candied jalapeños. Include a little of the sweet jalapeño syrup, but lightly drain the peppers first so the finished dip isn’t swimming in liquid.
• For Serving – Ritz crackers are my go-to, but wheat crackers, pretzel crisps, toasted baguette slices and pita chips also work well.

Homemade or Store-Bought Cowboy Candy

Use whichever candied jalapeños you already enjoy. My Cowboy Candy Recipe makes a sweet and spicy batch you can keep in the refrigerator and use for this dip, burgers, sandwiches, nachos and more.

If you’re making the Cowboy Candy from scratch, prepare it well in advance. The jalapeños need time in the refrigerator for the flavor and texture to develop before you serve them over the cream cheese.

Store-bought Cowboy Candy varies quite a bit in heat and sweetness. Taste a jalapeño before assembling the dip so you know how generously to pile it on.

How to Make Cowboy Candy Cream Cheese Dip

There is no cooking required once the Cowboy Candy is ready. The only real planning is remembering to soften the cream cheese before everyone arrives.

1. Place it on a serving plate. Unwrap the softened cream cheese and place the whole block on a small plate or shallow serving dish.
2. Soften the cream cheese. Remove the cream cheese from the refrigerator about 20 to 30 minutes before serving. It should be soft enough to scoop but firm enough to hold its shape.
3. Lightly drain the Cowboy Candy. Use a fork or slotted spoon to remove the candied jalapeños from the jar. Let some of the syrup drip away, but don’t completely dry the peppers.
4. Add the topping. Spoon the candied jalapeños over the cream cheese. Drizzle a small amount of the reserved syrup over the top if you want a sweeter dip.
5. Serve. Add a small spreader or spoon and surround the dip with crackers, toasted bread or pretzel crisps. If you aren’t serving it right away, cover and refrigerate it.

What to Serve With Candied Jalapeño Dip

Choose a cracker sturdy enough to scoop through the cream cheese and pick up a jalapeño slice. Very thin crackers tend to break, especially if the cream cheese is still cold.

• Ritz crackers
• Wheat crackers
• Pretzel crisps
• Bagel chips
• Toasted baguette slices
• Crostini
• Pita chips
• Celery sticks and mini sweet peppers

Tips and Variations

Here are a few ways I change up this easy cream cheese appetizer:

• Chop the jalapeños. Roughly chop the Cowboy Candy before adding it to the cream cheese if you want a little pepper in every scoop.
• Adjust the heat. Start with a smaller amount of Cowboy Candy for guests who are sensitive to spice. Keep the rest nearby for anyone who wants more.
• Try smoked cream cheese. Replace the plain block with Smoked Cream Cheese for a smoky version that is especially good for game day or a barbecue.
• Add pineapple. Use Pineapple Cowboy Candy for extra sweetness and a fruitier flavor.
• Whip the cream cheese. Beat softened cream cheese until light and fluffy, spread it in a shallow serving dish and spoon the Cowboy Candy over the top.
• Add bacon. Sprinkle cooked, crumbled bacon over the finished dip for a smoky and salty finish.
• Make individual servings. Add cream cheese and a candied jalapeño slice to mini phyllo shells for an easy bite-sized appetizer.

Make-Ahead Instructions

You can assemble Cowboy Candy Cream Cheese Dip several hours before serving. Cover the plate and keep it refrigerated until you’re ready to put it out.

Remove the dip from the refrigerator about 20 minutes before serving so the cream cheese has time to soften. Wait to add the crackers until the last minute so they stay crisp.

Storage

Cover leftover Cowboy Candy Cream Cheese Dip and refrigerate it for up to three days. If it has been sitting at room temperature for more than two hours, it’s best to discard it.

The jalapeño syrup will continue to blend into the cream cheese as the dip sits. It won’t look as tidy the next day, but it will still make a delicious spread for crackers, bagels or sandwiches.

More Easy Cream Cheese Appetizers

If cream cheese topped with something sweet, spicy or savory is your kind of appetizer, try one of these next:

• Red Pepper Jelly served over cream cheese
• Cranberry Jalapeño Dip
• Captain Rodney’s Dip

For everything from cold cream cheese dips to hot and cheesy party appetizers, browse all of my dip recipes.