Spicy Roasted Jalapeno Cowboy Cream Cheese Dip (Printable Version)
Bold, creamy dip with roasted jalapenos, savory cowboy flavors, and crowd-pleasing spice.
# 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, fresh or frozen
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
→ Garnish
16 - Sliced jalapenos
17 - Chopped green onions
18 - Fresh cilantro
# Directions:
01 - Preheat oven to 425°F. Place jalapeno halves cut-side down on a baking sheet, drizzle with olive oil, and roast for 12-15 minutes until skins blister. Cool slightly, then dice.
02 - In a mixing bowl, combine roasted jalapenos, red bell pepper, corn, red onion, garlic, cream cheese, cheddar, Monterey Jack, sour cream, smoked paprika, cumin, salt, pepper, and cilantro. Mix thoroughly.
03 - Transfer mixture to a medium baking dish and smooth the top evenly with a spatula.
04 - Bake at 350°F for 15-20 minutes until hot throughout and cheese is melted and bubbly on top.
05 - Top with extra jalapeno slices, green onions, and cilantro if desired. Serve warm with tortilla chips, crackers, or vegetable sticks.
# Expert Hints:
01 -
- The roasting transforms jalapenos from sharply hot to something deeper and more complex that keeps people coming back for just one more bite
- Everything comes together in one bowl and bakes up into this gorgeous bubbling masterpiece that looks way more impressive than it actually is to make
02 -
- I learned the hard way that if your cream cheese isnt fully softened, you'll end up with lumpy chunks that never quite blend in no matter how long you stir
- The dip can be assembled ahead and refrigerated, but bring it to room temperature before baking or you'll need extra time in the oven
03 -
- Grate your own cheese from blocks instead of using pre shredded, the coating on bagged cheese prevents it from melting smoothly
- Use a lightcolored baking dish so you can see when the bottom edges start bubbling, that's how you know it's ready