Baked Colby Jack Cheese Dip Recipe
Colby jack's mild flavor and naturally high moisture content let it melt into a smooth, stretchy layer rather than turning greasy or stringy, while cream cheese and sour cream keep the base thick enough to scoop instead of running off a chip.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Servings
- 8
Ingredients
- 2 cups colby jack cheese, shredded
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 4 oz can diced green chiles, drained
- 2 tbsp pickled jalapenos, chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 stalks green onions, sliced
Nutrition per serving
- Calories
- 290
- Protein
- 9g
- Carbs
- 4g
- Fat
- 27g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round baking dish.
- 2In a large bowl, beat the softened cream cheese until smooth, then mix in the sour cream and mayonnaise until fully combined.
- 3Stir in 1 1/2 cups of the shredded colby jack, the drained green chiles, chopped jalapenos, garlic powder, and onion powder until evenly distributed.
- 4Spread the mixture evenly into the prepared baking dish and scatter the remaining 1/2 cup colby jack over the top.
- 5Bake for 20-25 minutes, until the edges are bubbling and the top cheese is fully melted and just starting to turn golden in spots.
- 6Let the dip cool for 5 minutes (it will be very hot straight from the oven), then top with sliced green onions and serve warm with tortilla chips.
Tips & variations
- Swap the canned diced green chiles for one small fresh jalapeno, seeded and finely diced, for a fresher, sharper heat.
- Stir in a cup of cooked, crumbled bacon or shredded rotisserie chicken before baking to turn this into a heartier dip that can stand in for a light meal.
- Colby jack's mild flavor plays well with sharper cheeses; swapping half the topping cheese for pepper jack adds noticeable heat without changing the texture.
Storage & reheating
Store leftover dip covered in the refrigerator for up to 4 days. Reheat covered with foil in a 300°F (150°C) oven for about 15 minutes, or microwave in 30-second bursts, stirring between each, until smooth and hot throughout.
Tips from the Tulo kitchen
- Shred the cheese from a block instead of buying pre-shredded bags; the anti-caking starch coating on packaged shredded cheese keeps it from melting as smoothly.
- Let the cream cheese sit out for a full 30-45 minutes before mixing; even 10 minutes in the microwave to soften it can start to melt the edges unevenly.
FAQ
Can this dip be assembled ahead of time?
Yes. Mix everything, spread it into the baking dish, cover, and refrigerate for up to a day. Bake straight from the fridge, adding about 5 extra minutes to the bake time.
What's the difference between colby jack and Monterey jack cheese?
Colby jack is a marbled blend of colby and Monterey jack, giving it the orange-and-white swirl and a slightly milder, less tangy flavor than straight Monterey jack.
Can this be made in a slow cooker instead of the oven?
Yes. Combine all the ingredients except the garnish in the slow cooker and cook on low for 1 to 2 hours, stirring every 30 minutes, until fully melted.
Why did my dip turn out greasy instead of smooth?
This usually happens when the oven runs too hot or the dip bakes too long; colby jack has a higher fat content than some cheeses, so past a certain temperature the fat separates out rather than staying emulsified in the mixture.
