Introduction

This Roasted Jalapeño Cowboy Cream Cheese Dip is perfect for those who love bold and smoky flavors. Roasting the jalapeños adds a subtle char and mellows their heat, creating a creamy, spicy dip that’s great for parties or simple snacking.

A close-up image of a small white bowl filled with a creamy dip that has a slightly rough texture with bits of green herbs mixed in, making the creamy white base look speckled with small green pieces. On top of the dip, there is a shiny whole green chili and a round green chili slice placed as garnish. Surrounding the bowl are some square crackers with small holes. The bowl is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces Roasted Jalapeño Peppers (substitute with raw jalapeños for a sharper flavor)
1 tablespoon Extra Virgin Olive Oil (used for brushing jalapeños before roasting)
8 ounces Cream Cheese (Neufchâtel cheese can be used for a lighter option)
2 tablespoons Whole-Grain Dijon Mustard (regular Dijon can be substituted)
1 tablespoon Dried Chives (fresh chives for a brighter taste)
1 tablespoon Dried Parsley (fresh parsley also works well)
1 teaspoon Garlic Powder (fresh minced garlic can enhance flavor)
1 tablespoon Lemon Juice (vinegar is a substitute if lemon isn’t available)
1 teaspoon Paprika (smoked paprika can intensify flavor)
1 teaspoon Black Pepper (adjust to taste)
1/4 teaspoon Cayenne Pepper (optional for adjusting spice levels)
Optional Toppings:
- 1 cup Shredded Cheese (adds richness when baking the dip)
- 1/4 cup Fresh Herbs (consider using chopped cilantro or green onions)

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Brush the cut sides of the jalapeño halves with extra virgin olive oil. Place them cut-side down on the prepared baking sheet.
Step 3: Roast the jalapeños for 12-15 minutes until their skins are slightly charred. Allow to cool before dicing.
Step 4: In a mixing bowl, combine softened cream cheese, whole-grain Dijon mustard, dried chives, dried parsley, garlic powder, lemon juice, paprika, black pepper, and cayenne. Mix until smooth.
Step 5: Fold the diced roasted jalapeños into the cream cheese mixture until evenly combined.
Step 6: Chill the dip in an airtight container for at least 30 minutes before serving.

Tips & Variations

Use fresh herbs instead of dried for a brighter, fresher flavor.
Add shredded cheese on top and bake briefly for a warm, melty version of the dip.
Adjust the heat by using fewer jalapeños or removing the seeds before roasting.
Serve with crunchy tortilla chips, fresh veggie sticks, or warm bread slices for an inviting snack.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature for the best texture and flavor. If baked with cheese, reheat gently in the oven until warmed through.

How to Serve

A close-up view of a black bowl filled with a creamy white dip that has a slightly rough and whipped texture. The dip is swirled with visible small green herbs and a light drizzle of oil adding a glossy shine. On top, there is a whole glossy green chili pepper and three slices of green chili showing seeds inside, with scattered small chopped green herbs. Around the bowl, some square beige crackers with holes are partially visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh jalapeños instead of roasted?

Yes, using raw jalapeños will give the dip a sharper, more intense heat. Roasting mellows the spice and adds a smoky flavor, but fresh jalapeños work well if you prefer a punchier taste.

Is there a good substitute for cream cheese?

Neufchâtel cheese is a lighter alternative to cream cheese and works well in this recipe. For a dairy-free option, you could try a plant-based cream cheese substitute, though the flavor and creaminess may vary.