This no-cook Jalapeño Cheddar Dip is perfect for summer, offering a creamy, tangy snack with a satisfying crunch when paired with Crunchmaster crackers. It's easy to make and can be served immediately or refrigerated.
1. Add the softened cream cheese, sour cream, jalapeño brine, milk, and salt to a medium bowl. Mix with a hand mixer or sturdy spatula until smooth and evenly combined.
2. Fold in the cheddar, pickled jalapeños, and scallions. Taste and add more jalapeños if you’d like it spicier or more milk if you’d prefer a thinner consistency.
3. Serve immediately or cover and refrigerate until ready to serve. If the dip has firmed up in the refrigerator, let it sit at room temperature for 15 to 20 min, then stir in a splash of milk as needed to loosen it. Top with a few sliced scallions, serve with Crunchmaster crackers, and enjoy!
