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Smoked Jalapeno Dip

Prep Time 10 mins
Cook Time 1 hr


  • 24 oz Cream cheese
  • 1 tbsp Chicken bouilon
  • 1 tsp Garlic powder
  • 1 cup Mexican crema
  • 1/2 cup Sour cream
  • 26 oz Can of pickled jalapenos
  • 1 Juice from lime
  • 1 Batch of cilantro
  • 1 pkg Flour tortillas
  • 1 tsp Salt
  • Cooking spray


Dip Instructions

  • Heat the big green egg grill to 250 degrees and set it for indirect heat. 
  • In a cast iron skillet, score 3 blocks for philadelphia cheese and season them with chicken bouillon. Leave the cheese on the grill for 1 hour.
  • In a blender, mix the smoked cream cheese, pickled jalapenos, mexican crema, sour cream, juice of 1 lime, batch of cilantro, garlic powder and more chicken bouilon.

Tortilla Chip Instructions

  • Cut the round flour tortillas into small sized triangles
  • Coat with cooking spray and lay each individual tortilla triangle flat onto a pan sheet with parchment paper.
  • Sprinkle salt over the chips.
  • Heat up the oven to 350 degrees and bake the chips for 10 minutes until you see as light golden color.