Ingredients:

  • 1 lb (450g) ground beef mince (80/20 blend recommended for flavor)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 8 oz (225g) cream cheese, softened
  • 1 cup (115g) shredded cheddar cheese, divided
  • 1/2 cup (60g) shredded Monterey Jack cheese
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (30g) pickled jalapeños, diced (adjust to taste for heat)
  • 2 tbsp pickled jalapeño juice (from the jar)
  • 2 tbsp chopped fresh cilantro (optional)
  • Tortilla chips, crusty bread, carrot sticks, celery sticks, crackers

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in chili powder, cumin, salt, and pepper. Cook for another minute to bloom the spices.
  4. In a large mixing bowl, combine softened cream cheese, 3/4 cup of the cheddar cheese, Monterey Jack cheese, sour cream, mayonnaise, diced jalapeños, and jalapeño juice.
  5. Add the cooked beef mixture to the cream cheese mixture and stir until well combined.
  6. Spread the dip evenly into the prepared baking dish.
  7. Sprinkle the remaining 1/4 cup of cheddar cheese over the top. Add jalapeño slices on top if garnishing.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the dip is hot and bubbly and the cheese is melted and lightly golden brown.
  9. Sprinkle with fresh cilantro before serving.
  10. Serve immediately with your choice of dippers.