This creamy, spicy dip is perfect for any gathering—get your tortilla chips ready!

1

Start by peeling and chopping the potatoes into small cubes. Place them in a pot, cover with water, and add a pinch of salt. Boil for about 15 minutes or until tender.

2

While the potatoes are boiling, finely chop the jalapeños and garlic. If you prefer less heat, remove the seeds from the jalapeños.

3

In a skillet, heat the olive oil over medium heat. Add the chopped jalapeños and garlic, cooking for about 3 minutes until fragrant.

4

Once the potatoes are cooked, drain them and transfer them to a mixing bowl. Add the cream cheese and sour cream, mashing everything together until smooth.

5

Stir in the sautéed jalapeño and garlic mixture, followed by the shredded cheddar cheese. Season with salt and black pepper.

6

Mix well until everything is combined. If the dip is too thick, feel free to add a splash of water or more sour cream to reach your desired consistency.

7

Serve warm with tortilla chips or fresh vegetables. Enjoy your delicious Dip di Patate e Jalapeños!

4

• Add bacon bits for extra flavor and crunch.
• Mix in some avocado for a creamy twist.
• Top with fresh cilantro or green onions before serving.

• Use a hand mixer for a smoother dip.
• Adjust the heat by adding more or fewer jalapeños.
• Serve with a side of guacamole for added richness.

• fat: 14g
• carbs: 35g
• protein: 6g
• calories: 280

Rich in carbohydrates from potatoes, providing energy, while the cream cheese and sour cream add richness.

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