5 Ingredient Pecan and Jalapeno Cheese Dip

I’m making my lists, checking them and freaking out a little. We are mid December now guys, do you all have your shopping done or have you left a bit too much for the last week like I have? My parents have saved the day and are taking the kids this weekend so my husband and I can power shop till we drop! We also need to replenish the fridge and pantry with basics. Holiday parties have drained our supplies! The most recent gathering involved the ever popular cheese dip.


Cheese dip is one of those things that always goes over well with the party crowd. People just like to dip things, what can we say, we like what we like. This Pecan and Jalapeno Cheese Dip is super easy with only five ingredients. Technically seven with salt and pepper but who’s counting. Think cheese balls – which have disappeared somewhat over the years from the party scene. This version is flattened and baked but still has that unmistakable coating of pecans on top. A crunchy topping always goes well with creamy, melty cheese.


If you’re not on team spicy, a regular Ranch dressing can be swapped out. Litehouse Jalapeno Ranch dressing isn’t too overpowering and you’ve got the extra cream cheese to mellow it out even more. I say go for it! If you’re feeling extra adventurous, try adding some additional jalapenos to the mix. I don’t dare do this as my family is just not with me on my preferred level of spice. I once heard my Mom ask “Is this ketchup spicy or is it just me?” Better not risk it. One thing we can all agree on is the chives. They give a nice pop of flavor throughout the dip. For an inexpensive garnish pick up some rosemary and a pomegranate. The leftover rosemary lends a festive look to the serving area.


Pecan and Jalapeno Cheese Dip

Serves 6 | Finish in 25 minutes

Cheese dip is one of those things that always goes over well with the party crowd and this recipe will not disappoint!


  • 1/2 c. Pecans, finely chopped
  • 1 c. Sharp Cheddar Cheese, grated
  • 4 oz. Cream Cheese, softened
  • 1/4 c. Litehouse® Jalapeno Ranch Dressing
  • 1 tbsp. Litehouse® Freeze Dried Chives
  • Salt and Pepper, to taste
  • Rosemary and Pomegranate, optional


  1. Preheat the oven to 350°F.
  2. Finely chop the pecans and set aside.
  3. In a bowl stir together the shredded cheese, cream cheese, dressing, chives, salt and pepper.
  4. Place the mixture in a shallow dish and top evenly with the chopped pecans.
  5. Bake the cheese dip for 15 minutes.
  6. Top with rosemary sprigs and pomegranate for a festive touch. 

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