This Texas Christmas Dip has been a holiday staple in my family ever since I first brought it to a neighborhood cookie exchange and someone declared it "dangerously addictive." I discovered the combination of softened cream cheese with mayo, roasted red peppers, and just enough tamed jalapeños one December when I wanted something easy that would travel and please both spice lovers and conservative eaters. It’s creamy, tangy, and slightly spicy but not overpowering — the kind of dish that fills the kitchen with chatter while everyone dabs at the last bits with crackers and pretzels.

I love that this dip is unfussy and quick but delivers on texture: a silky base with little pops of pepper and a mild cheddar bite. The flavors are familiar but festive, and it always sparks conversation about where the name came from. Serve it on a platter with seasonal garnishes and it reads like a holiday treat rather than a last-minute afterthought. Over the years I’ve learned small tweaks that improve texture, reduce separation, and keep the color bright; I share those below so you can make it your own and keep the family coming back for more.

Ingredients

• Cream cheese (16 oz): Use full-fat cream cheese for the creamiest texture; Philadelphia brand or a trusted local brand works best. Bring it to room temperature for easier mixing and a lump-free finish.
• Mayonnaise (1/2 cup): Adds silkiness and tang. Hellmann’s/Best Foods gives a neutral flavor; if you prefer a brighter tang, try light mayo or a homemade mayo blend.
• Garlic powder (1/2 tsp): Provides background savory depth without the bite of fresh garlic, which can sometimes overpower cold dips.
• Onion powder (1/2 tsp): Rounds out the seasoning. Powdered forms blend into cold mixtures much better than raw onion.
• Salt (1/2 tsp): Fine sea salt or kosher salt is fine — adjust to taste after mixing since cheese and jarred peppers add sodium.
• Tamed jalapeños (1/3 cup): Drained and chopped. These are pickled or jarred jalapeños labeled as mild or "tamed"; they give gentle heat and vinegar brightness. Drain well to avoid excess liquid.
• Roasted red peppers (1/3 cup): Jarred roasted red peppers, drained and chopped, give sweetness, color, and soft texture; roast-your-own is nice but jarred saves time.
• White cheddar (1 cup, shredded): Sharp or medium white cheddar contributes tang and structure; shred from a block for the best melt and texture rather than pre-shredded blends which may be dusted with anti-caking agents.

Instructions

Prepare softened cream cheese: Remove cream cheese from the refrigerator at least 30 minutes before assembling so it softens. If you’re short on time, cut into cubes to speed up room-temperatureing. Softer cream cheese whips more smoothly and prevents lumps in the finished dip. Beat cream cheese and mayonnaise: In a medium mixing bowl, use a hand mixer or stand mixer on low to beat 16 oz softened cream cheese with 1/2 cup mayonnaise until completely smooth, about 1–2 minutes. Scrape the bowl once so no bits cling to the sides. The goal is a silky base that will fold easily with other ingredients. Season the base: Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon salt. Stir and taste; seasoning can be adjusted depending on the saltiness of your peppers and cheddar. If the dip tastes flat, a touch more salt or a squeeze of lemon juice brightens it up. Fold in peppers and cheese: Gently fold in 1/3 cup chopped tamed jalapeños, 1/3 cup chopped roasted red peppers, and 1 cup shredded white cheddar until evenly distributed. Use a rubber spatula to keep the mix light and avoid overworking it, which can make the dip dense. Chill to meld flavors: Transfer the mixture to a serving bowl, cover tightly, and refrigerate at least 30 minutes. Chilling gives flavors time to marry and firms up the texture for easier scooping; for best results chill 2–4 hours or overnight. Serve and enjoy: Bring the dip to the table with an assortment of dippers—crackers, pretzels, sliced baguette, or vegetable sticks. If chilled long-term, let it sit 10 minutes at room temperature before serving so it’s scoopable but still cool.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Glass containers with tight lids are ideal because they don’t absorb odors and make reheating (if you choose to warm small portions) easier. If you plan to warm it, transfer a serving into a small oven-safe dish and heat at 325°F for 10–12 minutes until just warm — avoid high heat that can separate the dairy. For fridge-to-table service, remove 10–15 minutes before serving to soften slightly for scooping.

Ingredient Substitutions

If you need to adapt ingredients, swap full-fat cream cheese for a light cream cheese for lower calories, though texture will be less rich. Use Greek yogurt (1/2 cup) plus 8 oz cream cheese for tang and a lighter body, but expect a slightly less dense result. Substitute Monterey Jack for the white cheddar for a milder, creamier finish, or pepper jack if you want an added peppery kick. If you don’t have jarred roasted red peppers, roast fresh red bell peppers under a broiler until charred, steam in a bowl, peel, and chop.

Serving Suggestions

Present this dip in a shallow bowl with contrasting textures: buttery water crackers, salted pretzels, and fresh vegetable sticks like crisp celery and carrot matchsticks. For a festive platter, surround the dip with bright red grape tomatoes and green apple slices for a holiday color story. Garnish with a sprinkle of extra shredded cheddar or a few whole roasted pepper strips for visual appeal. It pairs nicely with light beers, sparkling water, or a fruity white wine for a party setting.

Cultural Background

While not a traditional Texan recipe, this dip channels Southwestern flavors—roasted red pepper and jalapeño—paired with familiar creamy bases common in American entertaining. It exemplifies how regional ingredients, like jarred roasted peppers and pickled chilies, have been incorporated into home-hosted dishes across the U.S. The playful name "Texas Christmas" alludes to the color palette and bold taste rather than a formal culinary origin, but it captures a Tex-Mex spirit adapted for holiday snack tables.

Seasonal Adaptations

In summer, swap jarred roasted red peppers for freshly grilled ones for a brighter, slightly smoky flavor. For winter gatherings, fold in a tablespoon of caramelized onions for warmth and depth. Around Thanksgiving, serve alongside spiced nuts and apple slices; at Christmas, use red and green dippers to match the theme. Small adjustments like adding crunchy sautéed bacon bits on top can make it feel more indulgent for cold-weather parties.

Meal Prep Tips

Make the mixture a day ahead and refrigerate covered — chilling improves the melding of flavors and eases last-minute prep. Measure and drain jarred peppers and jalapeños into a sieve for a few minutes to remove excess liquid; this prevents the dip from becoming runny. Pack dippers separately in airtight containers or resealable bags, and assemble the serving platter on-site to keep crackers crisp. If transporting, keep the dip chilled in a cooler and transfer to a serving bowl just before the party.

This dip is a small, joyful reminder that easy ingredients and thoughtful assembly create memorable party food. Try it for your next holiday gathering and feel free to tweak the heat and cheese to make it distinctly yours — that’s how family favorites are born.