Roasted Jalapeño Cowboy Cream Cheese Dip

A cozy, smoky, and creamy dip made with roasted jalapeños, perfect for any occasion as a chip dip, spread, or baked topper.

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Prep Time 10

Cook Time 10

Total Time 25

Servings: 8 servings

Course: Appetizer, Dip

Cuisine: American

Calories: 200

For the dip

8 oz cream cheese, softened Use room-temperature for smooth mixing.
1/2 cup sour cream You can substitute with plain Greek yogurt for a tangier option.
2–3 pcs jalapeños, roasted, peeled, and chopped Roast until blistered for best flavor.
2 tbsp pickled jalapeños or green chiles, chopped (optional) Adds tanginess if desired.
1 clove garlic, finely minced Fresh garlic enhances flavor.
1 tbsp olive oil
1 tsp lime juice Lime brightens the smoky flavor.
1/2 tsp smoked paprika
1/2 tsp salt, or to taste
1/4 tsp black pepper
1 tbsp fresh cilantro or parsley, finely chopped Optional garnish.
to taste red pepper flakes for extra heat Adjust per preference.

Preparation

Preheat the oven to 450°F (230°C) and place jalapeños on a sheet pan.
Roast until blistered and blackened in spots, about 8–10 minutes, turning once to ensure even charring.
Transfer peppers to a bowl and cover tightly for 5 minutes to steam the skins.
Peel the skins off, remove stems (and seeds if desired), then chop the peppers roughly.

Mixing

In a mixing bowl, combine cream cheese and sour cream; beat until smooth.
Add the roasted jalapeños, optional pickled chiles, minced garlic, olive oil, lime juice, smoked paprika, salt, and pepper. Stir until well blended.
Stir in the chopped cilantro or parsley, tasting and adjusting the seasoning as needed.

Serving

Chill for an hour for a firmer dip, or serve right away slightly softened. Serve with chips, crudités, or warm pita.

Store in an airtight container in the fridge for 3–4 days. Not recommended for freezing as texture may change. Reheat gently to keep creamy.