If you like cowboy candy, those sweet and spicy candied jalapeños, you will love them stirred into a creamy dip. The cream cheese cools the heat, the bacon adds salt and smoke, and a spoonful of the jalapeño syrup ties it all together.
It takes ten minutes, there is no cooking, and it is the first bowl emptied on game day.
Why You’ll Love It
- Sweet, spicy, creamy and salty in one bite.
- No cooking. Stir it together and chill.
- Make-ahead friendly. The flavor gets better after a few hours.
What You Need
- Cowboy candy (candied jalapeños). Sold in jars near the pickles. Keep a little of the syrup.
- Cream cheese, softened.
- Sour cream.
- Sharp cheddar, shredded.
- Bacon, cooked crisp and crumbled.
- Green onions.
- Garlic powder.
How to Make Candied Cowboy Dip
- Chop the jalapeños. Drain the cowboy candy, saving 2 tablespoons of the syrup, and chop the slices small.
- Mix the base. Beat the cream cheese, sour cream, garlic powder and the saved syrup until smooth.
- Fold in the rest. Stir in the chopped jalapeños, most of the cheddar, most of the bacon and the green onions.
- Chill for at least 1 hour so the flavors come together.
- Top and serve. Spoon into a bowl and scatter the rest of the cheddar, bacon and a few jalapeño slices on top.
Tips
- Start with less heat. Brands differ. Stir in half the jalapeños, taste, then add more.
- Soften the cream cheese fully. Cold cream cheese leaves lumps.
- Cook the bacon crisp. Soft bacon gets chewy in the dip.
Variations
- Serve it warm. Spread in a small baking dish, top with extra cheddar and bake at 350°F for 20 minutes, until bubbly.
- Milder. Use half candied jalapeños and half diced sweet pickled peppers.
- No cowboy candy? Use pickled jalapeños plus 2 tablespoons of honey or pepper jelly.
What to Serve With It
Butter crackers, corn chips, pretzel thins, celery sticks and sliced bell peppers are all good. It is also very nice spread on a burger or a turkey sandwich.
Storing
Keep covered in the fridge for up to 4 days. Stir before serving. It does not freeze well.
Frequently Asked Questions
How spicy is it?
Medium. The sugar and the cream cheese soften the heat a lot. Use fewer jalapeños for a mild dip.
Can I make it the day before?
Yes, and it is better that way. Add the toppings just before serving so the bacon stays crisp.
Where do I find cowboy candy?
Look by the pickles and olives, or with the jams and pepper jellies. It may be labeled “candied jalapeños.”
Set it out with a big bowl of crackers and watch it go.
Candied Cowboy Dip
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 16 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup cowboy candy (candied jalapeños) drained and chopped, plus a few slices for the top
- 2 tbsp syrup from the jar
- 1 1/2 cups shredded sharp cheddar divided
- 8 slices bacon cooked crisp and crumbled, divided
- 3 green onions sliced
- 1/2 tsp garlic powder
Instructions
- Drain the candied jalapeños, saving 2 tablespoons of syrup, and chop them small.
- Beat the cream cheese, sour cream, garlic powder and syrup until smooth.
- Stir in the chopped jalapeños, 1 cup of the cheddar, most of the bacon and the green onions.
- Cover and chill for at least 1 hour.
- Spoon into a serving bowl and top with the remaining cheddar, bacon and a few jalapeño slices.
