Spicy Roasted Jalapeno Cowboy Cream Cheese Dip (Printable)

Bold, creamy dip with roasted jalapenos and Southwestern spices ready in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 6 medium jalapenos, halved and seeded
02 - 1/2 red bell pepper, diced
03 - 1/2 cup corn kernels
04 - 1/2 cup red onion, finely diced

→ Dairy

05 - 12 oz cream cheese, softened
06 - 1 cup sharp cheddar cheese, shredded
07 - 1/2 cup Monterey Jack cheese, shredded
08 - 1/4 cup sour cream

→ Pantry & Seasonings

09 - 2 cloves garlic, minced
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp cumin
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 cup fresh cilantro, chopped
15 - 1 tbsp olive oil

# Steps:

01 - Preheat your oven to 425°F.
02 - Place jalapeno halves on a baking sheet cut-side down. Drizzle with olive oil and roast for 12-15 minutes until skins are blistered. Let cool slightly, then dice.
03 - Combine roasted jalapenos, red bell pepper, corn, red onion, garlic, cream cheese, cheddar, Monterey Jack, sour cream, smoked paprika, cumin, salt, black pepper, and cilantro in a mixing bowl. Stir until well mixed.
04 - Transfer mixture to a medium baking dish. Smooth the top with a spatula.
05 - Bake at 350°F for 15-20 minutes until hot and bubbly with melted cheese on top.
06 - Garnish with extra jalapeno slices, green onions, and cilantro if desired. Serve warm with tortilla chips, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • The roasted jalapenos give it this incredible depth that raw peppers just can't match, trust me I've tried both ways
  • It's got this perfect balance of creamy and spicy that keeps everyone coming back for just one more chip
02 -
  • Don't rush softening your cream cheese or you'll end up with tiny lumps that never quite disappear
  • Letting the roasted jalapenos cool slightly makes them way easier to dice without burning your fingers
03 -
  • If you want to go all out, crumble some cooked bacon on top during the last five minutes of baking
  • Serve this immediately while it's at its molten best, but it's still pretty darn good at room temperature

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