Red Lantern Cheese Dip

A bold, spicy, and ultra-creamy cheese dip that lights up any party!

Red Lantern Cheese Dip is the ultimate party dip — rich, creamy, and packed with a fiery kick. Inspired by flavors that are bold and crowd-pleasing, this dip combines melted cheeses, spicy chorizo, and a punch of jalapeños for a seriously addictive appetizer. Perfect for chips, crackers, or even drizzling on nachos or tacos!

Ingredients:

• 8 oz cream cheese, softened

• 1 cup sour cream

• 1 cup shredded pepper jack cheese

• 1 cup shredded sharp cheddar cheese

• ½ cup diced tomatoes with green chilies (like Rotel), drained

• 1 small jalapeño, finely diced (remove seeds for less heat)

• 6 oz spicy chorizo sausage, cooked and crumbled

• ½ tsp smoked paprika

• ¼ tsp garlic powder

• ¼ tsp onion powder

• Salt and black pepper to taste

• Optional: sliced green onions or cilantro for garnish.

Instructions

Cook the Chorizo

• In a skillet over medium heat, cook the chorizo until browned and fully cooked.

• Drain excess grease and set aside.

Mix the Dip Base

• In a medium bowl, combine cream cheese, sour cream, paprika, garlic powder, and onion powder.

• Beat until smooth.

Add the Heat and Cheese

• Stir in pepper jack, cheddar, diced tomatoes, jalapeños, and chorizo.

• Season with a pinch of salt and pepper.

Bake It

• Preheat oven to 375°F (190°C).

• Transfer dip mixture into a small baking dish.

• Bake for 20–25 minutes, or until bubbly and golden on top.

Serve

• Garnish with green onions or cilantro.

• Serve hot with tortilla chips, baguette slices, or veggie sticks.

Serving Tips

• Great for game nights, tailgates, or holiday parties

• Can be kept warm in a slow cooker on the “warm” setting

• Add more cheese or top with jalapeño slices for extra kick

Storage & Reheating

• Store leftovers in the fridge up to 3 days

• Reheat in the oven or microwave until hot and melty