Roasted Jalapeño Cowboy Cream (Printer-Friendly Version)
Smoky jalapeño and rich cream cheese combine for a spicy, bold spread everyone will enjoy.
# What You'll Need:
→ Dip Base
01 -
2 large fresh jalapeños, stems removed, halved, and seeded
02 -
1 tablespoon extra virgin olive oil
03 -
8 ounces cream cheese, softened to room temperature
04 -
1 tablespoon whole-grain Dijon mustard
05 -
1 teaspoon dried chives
06 -
1 teaspoon dried parsley
07 -
1 teaspoon garlic powder
08 -
1 teaspoon freshly squeezed lemon juice
09 -
1/2 teaspoon smoked paprika
10 -
1/2 teaspoon ground black pepper
11 -
1/4 teaspoon cayenne pepper
# Steps to Follow:
01 -
Set the oven temperature to 400°F and allow it to fully preheat for optimal roasting.
02 -
Arrange the halved and seeded jalapeños onto a baking sheet. Drizzle evenly with extra virgin olive oil and toss to coat.
03 -
Transfer the baking sheet to the oven and roast the jalapeños for 12 minutes, or until softened and lightly charred, turning halfway through for even cooking.
04 -
Place the softened cream cheese in a mixing bowl. Once the jalapeños have cooled slightly, finely dice them and add to the bowl. Incorporate Dijon mustard, dried chives, dried parsley, garlic powder, lemon juice, smoked paprika, black pepper, and cayenne pepper. Mix thoroughly until the mixture is smooth and uniform.
05 -
Taste and adjust seasonings if needed to match preferred spice level and flavor intensity.
06 -
Transfer the dip to a serving dish. Serve warm or chilled with fresh vegetables, crackers, or bread of choice.
# Additional Tips:
01 -
For milder heat, ensure all seeds are removed from the jalapeños before roasting.
02 -
Allow the dip to rest in the refrigerator for an hour prior to serving to enhance flavor development.
03 -
This dip can be prepared up to one day in advance and stored in the refrigerator, tightly covered.