Football season is basically an excuse to gather, graze, and cheer—and this dip fits right into that rhythm. I threw it together one weekend with a few cheap staples I already had in the fridge: cream cheese, a jalapeño, and some leftover apricot preserves. It takes minutes to mix, travels well, and tastes like you spent way more time (and money) than you actually did. Sweet, spicy, and perfectly creamy—this make-ahead dip is my favorite go-to for tailgates, potlucks, and last-minute invites.
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Ingredients You’ll Need
- 3 blocks cream cheese, softened
- ¾ jar apricot preserves
- 1 cup shredded cheddar cheese
- ¼ cup shredded cheddar cheese, reserved for topping
- 3 green onions, finely chopped
- 1 jalapeño, minced (add more or less to taste)
How to Make It
- Soften your cream cheese.
Let the cream cheese sit at room temp for 20–30 minutes so it’s easy to work with. Short on time? Microwave it for 15–20 seconds until soft but not melted. - Mix it all together.
In a large bowl, combine the cream cheese, ¾ jar of apricot preserves, 1 cup of shredded cheddar cheese, chopped green onions, and diced jalapeño. Stir until everything is fully combined into a creamy, slightly chunky dip. (A hand mixer makes this extra easy just don’t over mix. You want it to still be slightly chunky. A wooden spoon would also work fine!) - Spread and top.
Transfer the mixture to a serving dish and smooth it out with a spatula. Sprinkle the remaining ¼ cup of shredded cheddar over the top. - Chill and serve.
Cover and refrigerate for at least 30 minutes before serving, ideally overnight. Don’t skip the chill—it helps the flavors meld.
Related: Looking for more crowd-pleasing dips and snacks? Check out my full list of Super Bowl appetizers.
Ingredient Substitutions
This dip is super forgiving, which makes it perfect for using what you already have on hand. Here are a few easy swaps:
- Cream Cheese:
You can use Neufchâtel (1/3 less fat) cream cheese to lighten it up a bit, or swap in a plant-based cream cheese to make it dairy-free. - Apricot Preserves:
No apricot? Try peach, mango, orange marmalade, or even red pepper jelly for a different flavor twist. Anything sweet with a little tang will work here. - Shredded Cheddar:
Use any melty cheese you’ve got—Colby Jack, Monterey Jack, pepper jack, or a cheddar blend all work great. Pre-shredded bags are fine and often on sale. - Green Onions:
Swap with finely chopped red onion or shallots. A pinch of onion powder works in a pinch if you’re truly out. - Jalapeño:
Not a fan of heat? Leave it out entirely or swap with banana peppers or another mild pepper to control the spice level. Want more kick? Add extra jalapeño or use serrano peppers instead.
Budget-Friendly Tips
- Buy in Bulk, Use in Batches:
Grab multi-packs of cream cheese or shredded cheese when they’re on BOGO or holiday sale. Not only do they freeze well, but cream cheese can be softened straight from the freezer in a bowl of warm water—no microwave needed. Bonus: this dip freezes surprisingly well too (just stir it before serving!). - Shop Post-Holiday Clearance:
After holidays, stores often discount specialty jams and cheese blends. Look for apricot, peach, or spicy fruit preserves in the clearance section—perfect for a dip like this at half the price. - Repurpose Leftovers Creatively:
Leftover dip? Spread it on a grilled cheese sandwich with turkey or ham, swirl it into mashed potatoes for a sweet-spicy kick, or stuff it into crescent rolls for popper-style pinwheels. - Dollar Store Dippers:
Crackers, pretzels, and tortilla chips can often be found for less at dollar stores or discount grocery stores—especially seasonal shapes or party-size bags.
Related: If you like bold, creamy dips, you’ll love this cheeseburger ranch dip made with leftovers!
Serving Suggestions
This dip is a total chameleon—equally at home on a paper plate at a tailgate or dressed up for a holiday spread. Here are some fun, flexible ways to serve it:
- Game Day Grazing:
Serve with sturdy dippers like pretzel crisps, tortilla chips, pita chips, or thick-cut kettle chips that can handle the creamy texture without breaking. - Fancy(ish) Platter:
Dollop it in the center of a charcuterie-style board surrounded by sliced baguette, rosemary crackers, pepperoni sticks, and fresh veggies. Add a drizzle of hot honey for a gourmet twist. - Pinwheel Hack:
Spread the dip onto flour tortillas, roll tightly, chill, then slice into pinwheels for a sweet-and-spicy party finger food. - Lunchbox Snack Attack:
Scoop a portion into a small container with crackers, raw veggies, and fruit on the side. It’s an unexpected but crowd-pleasing midday treat—great for older kids or work-from-home lunches. - Picnic-Perfect:
Chill it in a mason jar and toss it into your cooler for a no-fuss, ready-to-scoop picnic addition. Pairs perfectly with crusty bread or crackers on a blanket in the park. - Warm Weather Party Dip Bar:
Serve it alongside other chilled dips (like hummus or ranch) and let guests mix and match. Add jalapeño slices, shredded cheese, or fruit chutneys on the side for DIY customizing. - Stuff It or Spread It:
Try it as a spread on sliders, inside crescent roll dough, or even layered into a savory puff pastry bake. It’s a sneaky shortcut for turning a dip into a dish.
Make-Ahead & Storage Info
- Make-Ahead:
This dip is a dream when made ahead. Mix and assemble it up to 2 days in advance, cover tightly with plastic wrap or a lid, and refrigerate until you’re ready to serve. In fact, the flavors get even better after a few hours in the fridge! - Serving Day Tip:
If you’re prepping it for a party or tailgate, you can make it the night before and just give it a quick stir or garnish before serving. It travels well in a cooler and holds up great on a snack table for a few hours. - Storage:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The texture stays smooth and scoopable, and the flavors mellow beautifully. - Can I Freeze It?
Technically yes—but only if you haven’t added the preserves yet. You can mix and freeze just the cream cheese, cheese, jalapeño, and onion base for up to 1 month. Thaw overnight in the fridge and stir in the preserves before serving for the best consistency.
Pro Tips
- Control the heat.
Want it mild? Remove the seeds and membranes from your jalapeño. Want a kick? Leave them in—or swap in a serrano for next-level spice. - Don’t skip the chill time.
Even 30 minutes in the fridge helps the flavors meld and gives the dip a thicker, scoopable texture. It’ll taste even better the next day. - Make it portable.
Use a shallow, lidded container or foil baking tray if you’re bringing it to a party or tailgate. It stacks easily in a cooler and makes cleanup a snap. - Garnish with intention.
A few extra green onions, a jalapeño slice, or even a drizzle of hot honey on top adds visual flair and lets guests know what flavors to expect.
Variations to Try
This dip is super adaptable, and once you’ve made it once, you’ll start dreaming up your own combos. Here are a few tasty spins to try:
- Bacon Apricot Jalapeño Popper Dip
Stir in crumbled cooked bacon for a smoky, salty twist that makes it even more addictive. Perfect for a loaded jalapeño popper dip vibe. - Hot Honey Heatwave
Swap the apricot preserves for hot honey or drizzle it on top for sweet heat in every bite. Great for fans of sweet and spicy dips with a kick. - Pineapple Jalapeño Popper Dip
Use crushed pineapple instead of apricot preserves for a tropical twist. It’s especially good for summer BBQs or Hawaiian-inspired appetizers. - Spicy Ranch Jalapeño Dip
Add a tablespoon of dry ranch seasoning to the cream cheese mixture for an herby tang that complements the jalapeño. Think of it as jalapeño ranch party dip. - Cranberry Cream Cheese Popper Dip
Swap apricot for cranberry sauce and add a pinch of cinnamon for a festive, holiday appetizer dip perfect for Thanksgiving or Friendsgiving. - Roasted Red Pepper & Feta Version
Sub in roasted red pepper spread and crumble in some feta for a Mediterranean-inspired twist. Pair with pita chips for a unique cold cheese dip. - Extra Veggie Version
Add finely chopped bell peppers or corn for a pop of color and crunch. It’s a great way to sneak in veggies and create a colorful party dip.
Final Thoughts
Every time I bring this dip to a gathering, someone asks for the recipe—and they’re always surprised by how simple it is. That’s the magic of it. No fancy ingredients. No complicated steps. Just a handful of everyday staples, tossed together with a little creativity and a lot of love.
It started as a way to use up what I had in the fridge, but now it’s the dish I bring when I want to show up with something crowd-pleasing without stressing or spending much. It’s a reminder that you don’t need to spend big to feed people well—and that sometimes, the best recipes come from using what’s already in your kitchen.
Whether you’re hosting game day or showing up with snacks in hand, I hope this dip becomes one of those “remember when you made that?” kind of recipes in your home too.
Apricot Jalapeno Popper Dip
Sweet, spicy, and irresistibly creamy—this cold Apricot Jalapeño Popper Dip is the perfect make-ahead appetizer for game day, potlucks, or last-minute get-togethers. Made with simple ingredients like cream cheese, apricot preserves, cheddar, jalapeño, and green onion, it comes together in minutes and disappears just as fast. Serve with chips, crackers, or fresh veggies for an easy crowd-pleaser on a budget.
Equipment
- Mixing Bowl
- Spoon or spatula (or hand mixer, optional)
- measuring cups
- Small knife and cutting board
- Serving dish (shallow bowl, pie plate, or 8×8 pan)
- Plastic wrap or lid (for chilling)
Ingredients
- 3 blocks cream cheese softened
- ¾ jar apricot preserves
- 1 cup shredded cheddar cheese
- ¼ cup shredded cheddar cheese reserved for topping
- 3 green onions finely chopped
- 1 jalapeño minced (add more or less to taste)
Instructions
Soften your cream cheese.
- Let the 3 blocks cream cheese sit at room temp for 20–30 minutes so it’s easy to work with. Short on time? Microwave it for 15–20 seconds until soft but not melted.
Mix it all together.
- In a large bowl, combine the 3 blocks cream cheese, ¾ jar apricot preserves, 1 cup shredded cheddar cheese, 3 green onions, and 1 jalapeño. Stir until everything is fully combined into a creamy, slightly chunky dip. (A hand mixer makes this extra easy just don’t over mix. You want it to still be slightly chunky. A wooden spoon would also work fine!)
Spread and top.
- Transfer the mixture to a serving dish and smooth it out with a spatula. Sprinkle the remaining ¼ cup shredded cheddar cheese over the top.
Chill and serve.
- Cover and refrigerate for at least 30 minutes before serving, ideally overnight. Don’t skip the chill—it helps the flavors meld.
Notes
- Adjust the heat: For a milder dip, remove the seeds and ribs from the jalapeño or use less. For extra heat, leave them in or add a second pepper.
- Let it chill: Chilling the dip for at least 30 minutes helps the flavors meld and makes it easier to scoop.
- Make it ahead: This dip can be made up to 2 days in advance and stored covered in the fridge—perfect for busy party prep!
- Leftovers: Spread leftovers on crackers, sandwiches, or wrap them in crescent roll dough and bake for a tasty twist.
- Serving size tip: This recipe makes enough for 10–12 generous appetizer servings—great for game day, holidays, or potlucks.
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