Cooked - Creamy Cowboy Butter Dip

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Creamy Cowboy Butter Dip

6.0

½ stick (4 tbsp unsalted butter)

2 large yellow onions (diced)

2 jalapeños (seeded and diced)

2 garlic cloves (minced)

Juice & zest of ½ lemon

1 tsp Dijon mustard

1 tsp paprika

¼ tsp cayenne pepper

2 tbsp fresh parsley (chopped)

1 tsp dried chives (plus more for garnish)

½ tsp dried thyme

½ tsp red pepper flakes

Salt & pepper (to taste)

8 oz cream cheese (softened)

¾ cup sour cream

½ cup mayonnaise

4 oz freshly shredded white cheddar cheese

3 oz freshly shredded mozzarella cheese

Reserved onion/jalapeño mixture (about 1–2 tbsp, optional)

Extra parsley + chives (for garnish)

Sauté the cowboy butter mix: In a large skillet, melt the butter. Add onions and jalapeños. Cook until softened and golden, about 15 minutes. Stir in garlic, lemon juice + zest, Dijon, paprika, cayenne, parsley, chives, thyme, red pepper flakes, salt, and pepper. Cook 1–2 minutes until fragrant. Remove from heat and let cool slightly.
Mix the creamy base: In a large bowl, beat cream cheese until smooth. Stir in sour cream and mayo until combined.
Combine: Add the sautéed onion + jalapeño mixture (reserve 1–2 tablespoons for garnish if desired). Stir in the 4 oz of freshly shredded white cheddar until everything is fully mixed.
Assemble: Spread the dip mixture into a small baking dish (an 8x8 or pie plate works great). Top evenly with the 3 oz of freshly shredded mozzarella. Dot the reserved onion/jalapeño mixture over the top.
Bake: Bake at 375°F for 20–25 minutes, until hot and bubbly with golden cheese on top.
Serve: Garnish with parsley and chives. Serve immediately with Ruffles chips, Fritos scoops, pretzels, or bread.

Course🍤Appetizer

DietsPescaterian🥜Nut-free...

Category🫕Dip

Cuisine🇺🇸American

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 36 weeks ago

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