Spicy Roasted Jalapeño Cowboy Cream Cheese Dip
This bold and creamy dip combines roasted jalapeños with cream cheese and sour cream, topped with BBQ sauce for a smoky, tangy flavor that's perfect for parties or any casual gathering.
Ingredients
Main Ingredients
- 3 large jalapeños, roasted Roast for smokiness and flavor; can adjust spice level.
- 8 oz cream cheese, softened Full-fat recommended for creaminess.
- 1/2 cup sour cream Can substitute with Greek yogurt for lighter version.
- 1/4 cup BBQ sauce Use your favorite brand; adjust sweetness and spice accordingly.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp fresh lime juice Adds brightness.
- to taste salt and black pepper Adjust according to preference.
Instructions
Roasting the Jalapeños
- Preheat your oven to 425°F (220°C).
- Place whole jalapeños on a baking sheet and roast for about 15 minutes, turning halfway through, until the skins are blistered and charred in spots.
- Let the peppers cool until you can handle them, about 5-10 minutes. Then peel off the loosened skins and remove stems.
- If desired, scrape out the seeds and membranes for a milder dip.
Blending the Dip
- In a food processor, combine the roasted jalapeños, cream cheese, sour cream, garlic powder, onion powder, smoked paprika, lime juice, salt, and black pepper.
- Blend until smooth, about 30-60 seconds. Adjust consistency with more sour cream or cream cheese if needed.
- Taste and adjust seasoning as desired.
Serving
- Spoon the dip into a serving bowl and drizzle BBQ sauce over the top, swirling it gently.
- Serve immediately or chill for 30-60 minutes to enhance flavors. Enjoy with tortilla chips, veggies, or as a spread.
Notes
Store leftovers in an airtight container for up to 4 days. Can adjust spice level by modifying jalapeño preparation.