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Creamy, smoky, sweet, and just a little spicy—kind of like Mom herself.
There are a few things that show up at every single gathering in my family. Someone brings a “salad” that’s 80% marshmallows, someone brings rolls and forgets the butter, and my mom brings this dip. Always this dip. And by the end of the night, the pan is scraped clean—usually by someone (me) standing by the kitchen sink with a cracker, shamelessly going in for “one last bite.”
She calls it “Razzle Dazzle Dip.” I have no idea where the name came from—probably just something she made up in the car on the way to church potluck #87—but it fits. It’s got that wow factor. People lose their minds over it, then ask you five times what’s in it. And when you tell them, they blink and go, “Wait… jalapeños AND jam?” Yep. Just trust it.
Why You’re Gonna Love It (Even If You Think You Won’t)
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Make-ahead friendly. This actually tastes better after sitting in the fridge a bit.
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The combo is wild—but it works. Creamy, salty, tangy, sweet, a teeny bit spicy. It’s like a party on your tongue.
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Zero cooking. Unless you count softening cream cheese and frying bacon, which barely count.
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Crowd pleaser. And I don’t mean that in a boring way—I mean people will hover around this dish until it’s gone.
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No weird ingredients. Just regular stuff you can grab at any grocery store. (Even the cheap ones.)
What You’ll Need (And Some Swaps If You Need ’Em)
Let’s break it down:
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2 (8 oz) blocks cream cheese – Let these come to room temp so you can whip ’em smooth. Don’t skimp on the full-fat stuff here.
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2 cups white cheddar cheese – Shredded. Fresh is nice, but bagged works too if you’re busy wrangling toddlers or laundry.
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½ cup tamed pickled jalapeños – Yep, tamed. These are the mild ones. If you’re brave, go for the hot. Drain ’em well so your dip doesn’t get soggy.
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½ cup cooked bacon crumbles – Homemade is ideal, but you can use store-bought bits in a pinch. No judgment.
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1 tsp garlic powder – Adds that mellow, savory flavor.
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½ tsp onion powder – Same idea. A little goes a long way.
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½ tsp salt + ½ tsp pepper – Taste and adjust if you’re feeling chef-y.
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1½ to 2 cups raspberry jam – Smooth is best. Use the good stuff if you can, but even a store-brand jar will do just fine. You want it to balance the creamy base with a little sweetness and tang.
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Crackers or pretzels – For scooping. Or heck, grab a spoon. I’m not watching.
Now Let’s Throw This Thing Together
1. Beat the cream cheese.
Plop it into a mixing bowl and beat it until it’s fluffy. Not just stirred—fluffy. I usually go at it with a hand mixer for a minute or two. You want it light, not lumpy.
2. Add the goodies.
Mix in your white cheddar, chopped jalapeños, bacon crumbles, garlic powder, onion powder, salt, and pepper. Give it a good stir until everything’s mingling like they’re at a block party.
3. Spread it out.
Scoop the whole creamy mixture into a pie dish or an 8×8-inch pan—whatever’s clean and fits. Spread it into a smooth, even layer with a spatula. Doesn’t have to be perfect. This isn’t one of those swirly-frosting kind of dips.
4. Add the jam.
Spoon your raspberry jam right on top. Start with 1½ cups, spread it edge to edge, then decide if you want a little more. I usually do, because I like the way it contrasts with the salty bacon and spicy jalapeños.
5. Chill it, baby.
Cover and pop it in the fridge for 1–2 hours. You can serve it right away, but it’s honestly better after everything has had a chance to get cozy together. Let the flavors do their thing.
6. Serve with crackers or pretzels.
Something sturdy is best. This dip isn’t runny, but it’s thick. I’ve seen people use veggie sticks too, which I guess technically counts as health food?
Variations (aka “What if I Don’t Have ___?”)
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Jam options: Peach or apricot also work great. Just make sure it’s not chunky or full of seeds.
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Cheese swaps: Sharp yellow cheddar, Monterey Jack, or even pepper jack if you like it spicy.
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No bacon? Leave it out, or sub with chopped toasted pecans for a smoky crunch.
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Make it hot: Warm it in a 350°F oven for about 15 minutes until bubbly. Still good cold, but hot? Whew.
Leftovers & Storage
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Fridge: Cover and refrigerate leftovers. They’ll keep for 3–4 days.
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Make-ahead: Make it the night before your party. It actually gets better the next day.
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Freezer? Nope. Don’t freeze this one. Cream cheese and jam get weird.
One Last Thing…
If you bring this dip to a party, be ready to answer questions.
“What’s in this?”
“Who made this?”
“Is that jam on top??”
Smile sweetly and say, “It’s just something my mom used to make.” People will think it’s a secret family recipe—and you know what? It kinda is.
Mom’s Razzle Dazzle Dip
Ingredients
- 2 8 oz blocks cream cheese, softened
- 2 cups white cheddar cheese, shredded
- 1/2 cup tamed pickled jalapeños, drained and roughly chopped
- 1/2 cup cooked bacon crumbles
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5-2 cups raspberry jam
- crackers or pretzels, for serving
Instructions
- Beat cream cheese in a medium bowl until light and fluffy.
- Mix in white cheddar, jalapeños, bacon, garlic powder, onion powder, salt, and pepper until combined.
- Spread mixture evenly in a pie dish or 8x8-inch pan.
- Top with raspberry jam and spread to edges.
- Chill for 1–2 hours before serving.
- Serve with crackers or pretzels and enjoy!
Notes