Name: The Cheese Dip That Will Make You Famous
Ingredients: 8 oz cream cheese, softened (full-fat, please – this isn’t the time for light versions); 1 cup sharp cheddar cheese, freshly grated (buy a block and grate it yourself – pre-shredded has anti-caking agents that mess with the meltiness); 1 cup pepper jack cheese, freshly grated (for that perfect kick); 1/2 cup smoked gouda, freshly grated (this is my secret flavor bomb); 1 head of garlic, roasted (I’ll tell you how below); 1 can (10 oz) Ro-Tel tomatoes and green chilies, drained (keep some of the juice to adjust consistency); 4 strips bacon, cooked and crumbled (thick-cut is best); 3 green onions, finely chopped (save some green parts for garnish); 1/4 cup pickled jalapeños, chopped (more or less depending on your heat preference); 2 tablespoons pickled jalapeño juice (trust me on this); 1/3 cup sour cream; 1/4 cup mayonnaise (yes, both sour cream AND mayo – this is crucial); 1 teaspoon smoked paprika; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder (in addition to the roasted garlic); 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper (optional if you’re a heat wimp); Fresh cracked black pepper to taste; 1 tablespoon olive oil (for roasting the garlic)

Description

Listen, I’m not exaggerating when I say this cheese dip changed my social life. Before this recipe, I was just another guest at parties. Now? I’m the person everyone texts “You’re bringing THE dip, right??” three days before any gathering.

I stumbled across the basic version of this recipe at my aunt’s house during a family reunion about 7 years ago. She called it her “secret weapon,” and after I shamelessly begged, she finally shared it with me. I’ve tweaked it over the years (added the roasted garlic, swapped in better cheeses, and kicked up the heat level), and now it’s evolved into this magnificently gooey, perfectly spiced, crowd-destroying masterpiece.

Ingredients

Scale

8 oz cream cheese, softened (full-fat, please – this isn’t the time for light versions)
1 cup sharp cheddar cheese, freshly grated (buy a block and grate it yourself – pre-shredded has anti-caking agents that mess with the meltiness)
1 cup pepper jack cheese, freshly grated (for that perfect kick)
1/2 cup smoked gouda, freshly grated (this is my secret flavor bomb)
1 head of garlic, roasted (I’ll tell you how below)
1 can (10 oz) Ro-Tel tomatoes and green chilies, drained (keep some of the juice to adjust consistency)
4 strips bacon, cooked and crumbled (thick-cut is best)
3 green onions, finely chopped (save some green parts for garnish)
1/4 cup pickled jalapeños, chopped (more or less depending on your heat preference)
2 tablespoons pickled jalapeño juice (trust me on this)
1/3 cup sour cream
1/4 cup mayonnaise (yes, both sour cream AND mayo – this is crucial)
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder (in addition to the roasted garlic)
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional if you’re a heat wimp)
Fresh cracked black pepper to taste
1 tablespoon olive oil (for roasting the garlic)