Spicy Roasted Jalapeno Cowboy Dip (Printable)
Bold, creamy dip featuring roasted jalapenos and Southwestern spices. Ready in 35 minutes for eight servings.
# 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
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
# How to Make It:
01 - Preheat your oven to 425°F.
02 - Place the jalapeno halves on a baking sheet, cut-side down. Drizzle with olive oil and roast for 12-15 minutes until skins are blistered. Let cool slightly, then dice.
03 - 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, black pepper, and cilantro. Stir until well mixed.
04 - Transfer the mixture to a medium baking dish. Smooth the top with a spatula.
05 - Bake at 350°F for 15-20 minutes or until hot and bubbly, with cheese melted on top.
06 - Garnish with extra jalapeno slices, green onions, and cilantro if desired. Serve warm with tortilla chips, crackers, or vegetable sticks.
# Expert Tips:
01 -
- The roasted jalapenos add this incredible smoky depth that you cannot get from raw peppers alone
- It comes together so quickly but tastes like something that simmered for hours
02 -
- The dip firms up as it cools so serve it straight from the oven for the creamiest texture
- Roasting the jalapenos at a higher temperature first really is worth the extra dish
03 -
- Shred your own cheese instead of buying pre shredded which has anti caking agents
- Room temperature ingredients blend so much more smoothly than cold ones