Roasted Jalapeno Cream Cheese Dip with BBQ Swirl
A smoky, creamy dip made from oven roasted jalapenos, cream cheese, and sour cream, finished with a swirl of BBQ sauce.
Equipment
- Baking sheet
- Parchment paper
- Food processor
- Serving bowl
Ingredients
Main Ingredients
- 3 large jalapenos stems on, roasted whole
- 8 oz cream cheese softened
- ½ cup sour cream
- ¼ cup BBQ sauce for swirling on top
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp fresh lime juice
- ¼ tsp salt plus more to taste
- black pepper to taste
Instructions
Cooking
- Roast the jalapenos. Place whole peppers on a lined sheet and roast at 425 degrees F about 15 minutes, turning once, until blistered and soft.
- Peel. Cool 5 to 10 minutes, slip off the skins, trim the stems, and remove the seeds for milder heat.
- Blend. Process the peppers with the cream cheese, sour cream, spices, lime juice, salt, and pepper until smooth.
- Adjust. Taste and add salt, pepper, or lime juice as needed.
- Swirl. Spoon into a bowl, drizzle the BBQ sauce on top, and drag a knife through it.
- Chill. Refrigerate about 1 hour, then serve cold.
Notes
Substitutions: Use thick Greek yogurt for the sour cream and remove the seeds for a milder dip.
Tips: Roast the peppers until dark spots appear for the smoky flavor, and use gloves when seeding.
Storage: Keep covered in the fridge 3 to 4 days. Do not freeze.