Spicy Roasted Jalapeño Cowboy Cream Cheese Dip
This dip combines creamy, tangy, and spicy flavors, perfect for gatherings or cozy nights at home. Serve with chips, veggies, or crackers for an enjoyable treat.
Ingredients
For the dip
- 3 large jalapeños, roasted Seed removal is optional for heat level.
- 8 oz cream cheese, softened Can substitute with Greek yogurt or dairy-free alternative.
- ¼ cup BBQ sauce Adjust to taste for sweetness.
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp fresh lime juice
- ½ tsp salt Start with this amount and adjust to taste.
- black pepper to taste
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Place the whole jalapeños on a baking sheet and roast for about 15 minutes, turning once halfway through.
- Let the jalapeños cool slightly. Peel off the skins and remove the stems (removing the seeds is optional).
Mixing
- In a food processor or blender, combine the roasted jalapeños, softened cream cheese, sour cream, garlic powder, onion powder, smoked paprika, lime juice, salt, and pepper. Blend until smooth and creamy.
- Taste the dip and adjust the seasoning with more salt, pepper, or lime juice if needed.
Serving
- Spoon the dip into a serving bowl. Drizzle BBQ sauce over the top in a spiral or random pattern, then gently swirl it with a knife or skewer for a marbled look.
- Serve immediately or cover and chill in the fridge for about an hour.
Notes
For a milder dip, remove the seeds from the jalapeños before roasting. Best served with tortilla chips, veggie sticks, or crackers. Can be frozen for up to a month; thaw in the fridge before serving.