Creamy Cowboy Butter Dip
This Creamy Cowboy Butter Dip takes everything you love about my famous Cowboy Butter sliders — the garlic, lemon, herbs, spice, and buttery richness — and transforms it into the ultimate baked dip. We sauté onions and jalapeños in a cowboy butter base, fold them into a creamy blend of cream cheese, sour cream, and mayo, then bake it all off with gooey cheese on top. It’s bold, zesty, and totally irresistible. This is the kind of dip that makes game days, holidays, or Friday night snack boards unforgettable. Serve it hot and bubbly with Ruffles potato chips, Fritos scoops, pretzel crisps, or even fresh bread for dipping. For more delicious recipes just like this click here!
The best dish I use for all my videos you can find here!
👝 How to Store Leftovers
Store leftovers in an airtight container for 3-5 days.
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Why You’ll Love It
Bold cowboy butter flavor in a creamy, dippable form
Garlicky, herby, and zesty with a little jalapeño heat
Gooey baked cheese topping that’s a total crowd-pleaser
Perfect with Ruffles, Fritos scoops, or crusty bread
🤔 Common Questions
You can — it will taste like a cowboy butter cream cheese spread. But baking takes it to the next level.
Ruffles chips and Fritos scoops are my go-to. Pretzel crisps, toasted baguette slices, or even veggie sticks also work.
Creamy Cowboy Butter Dip
Equipment
Ingredients
For The Cowboy Butter Saute
- ½ stick 4 tbsp unsalted butter
- 2 large yellow onions diced
- 2 jalapeños seeded and diced
- 2 garlic cloves minced
- Juice & zest of ½ lemon
- 1 tsp Dijon mustard
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 2 tbsp fresh parsley chopped
- 1 tsp dried chives plus more for garnish
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- Salt & pepper to taste
For The Creamy Base
- 8 oz cream cheese softened
- ¾ cup sour cream
- ½ cup mayonnaise
- 4 oz freshly shredded white cheddar cheese
For The Topping
- 3 oz freshly shredded mozzarella cheese
- Reserved onion/jalapeño mixture about 1–2 tbsp, optional
- Extra parsley + chives for garnish
Instructions
- Sauté the cowboy butter mix: In a large skillet, melt the butter. Add onions and jalapeños. Cook until softened and golden, about 15 minutes. Stir in garlic, lemon juice + zest, Dijon, paprika, cayenne, parsley, chives, thyme, red pepper flakes, salt, and pepper. Cook 1–2 minutes until fragrant. Remove from heat and let cool slightly.
- Mix the creamy base: In a large bowl, beat cream cheese until smooth. Stir in sour cream and mayo until combined.
- Combine: Add the sautéed onion + jalapeño mixture (reserve 1–2 tablespoons for garnish if desired). Stir in the 4 oz of freshly shredded white cheddar until everything is fully mixed.
- Assemble: Spread the dip mixture into a small baking dish (an 8×8 or pie plate works great). Top evenly with the 3 oz of freshly shredded mozzarella. Dot the reserved onion/jalapeño mixture over the top.
- Bake: Bake at 375°F for 20–25 minutes, until hot and bubbly with golden cheese on top.
- Serve: Garnish with parsley and chives. Serve immediately with Ruffles chips, Fritos scoops, pretzels, or bread.
