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 -
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 -
1/2 teaspoon paprika
10 -
1/2 teaspoon black pepper
11 -
1/4 teaspoon cayenne pepper
# Instructions:
01 -
Preheat oven to 425°F. Line a baking sheet with parchment paper. 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. Remove from oven and let cool slightly. Once cool, roughly dice the jalapeños and set aside.
02 -
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.
03 -
Fold the chopped jalapeños into the cream cheese mixture until evenly distributed. 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.