Spicy Roasted Jalapeno Cowboy Dip (Printer-Friendly)
Creamy, spicy blend of roasted jalapenos, sharp cheddar, and seasonings. Perfect for parties and game day.
# 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
# How To Make It:
01 - Preheat oven to 425°F. Arrange 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 until thoroughly incorporated.
03 - Spread the mixture into a medium baking dish and smooth the surface with a spatula.
04 - Bake at 350°F for 15-20 minutes until heated through and cheese melts completely, forming a bubbly golden top.
05 - Top with additional jalapeno slices, green onions, and cilantro as desired. Serve warm accompanied by tortilla chips, crackers, or fresh vegetable sticks.
# Helpful Hints:
01 -
- The roasted jalapenos give you that incredible smoky depth without being overwhelmingly spicy
- It comes together in under 40 minutes but tastes like you spent all day on it
02 -
- I once tried to skip roasting the jalapenos to save time and the dip was missing that essential smoky depth, so do not skip this step
- The dip continues to thicken as it cools, so serve it piping hot for the best creamy texture
03 -
- Wear gloves when handling the jalapenos, I learned this lesson the painful way when I rubbed my eye after dicing them once
- If you are sensitive to spice, remove all the white membranes from inside the peppers before roasting