Spicy Roasted Jalapeno Cowboy Dip (Print Version)
A bold, creamy blend of roasted jalapenos, three cheeses, and Southwestern spices. Perfect warm dip 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
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 Cook:
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 Advice:
01 -
- It disappears faster than you can say theres more in the oven
- The roasted jalapenos bring this incredible smoky sweetness that cuts through all that rich cheese
02 -
- Don't skip roasting the jalapenos raw ones make this entirely too aggressive
- Let the cream cheese sit out for at least an hour or you'll never get it smooth
03 -
- Use freshly shredded cheese instead of pre-shredded bags which have anti-caking agents
- Let the dip rest for 5 minutes after baking so it sets up slightly