Roasted Jalapeño Cowboy Dip (Print Version)
# Ingredients:
→ Roasted Jalapeño Peppers
01 -
2 large jalapeños, stems removed, sliced in half, seeded
02 -
1 tablespoon extra virgin olive oil
→ Roasted Jalapeño Cowboy Cream Cheese
03 -
1 block (8 ounces) cream cheese, softened to room temperature
04 -
1 tablespoon whole-grain Dijon mustard
05 -
1 teaspoon dried chives
06 -
1 teaspoon dried parsley
07 -
1 teaspoon garlic powder
08 -
1 teaspoon lemon juice
09 -
½ teaspoon paprika
10 -
½ teaspoon black pepper
11 -
¼ teaspoon cayenne pepper
# Instructions:
01 -
Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 -
Brush the jalapeño halves with olive oil on all sides and place them cut-side down on the prepared baking sheet. Roast for 12-15 minutes, or until the skins begin to char slightly.
03 -
Remove from oven and let cool slightly. Once cool, roughly dice the jalapeños and set aside.
04 -
In a medium mixing bowl, combine the softened cream cheese, Dijon mustard, dried chives, parsley, garlic powder, lemon juice, paprika, black pepper, and cayenne pepper.
05 -
Fold the chopped jalapeños into the cream cheese mixture until evenly distributed.
06 -
Transfer the cowboy cream cheese to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to blend and deepen.
# Notes:
01 -
Refrigeration allows the flavors to meld together, intensifying the overall taste.