Spicy Roasted Jalapeno Cowboy Dip (Print Version)

Bold, creamy roasted jalapeno dip with sharp cheddar and southwestern spices. 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
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

# Steps:

01 - Preheat oven to 425°F for roasting jalapenos.
02 - Place jalapeno halves on baking sheet cut-side down. Drizzle with olive oil and roast 12-15 minutes until skins blister. Cool slightly, then dice.
03 - 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 thoroughly.
04 - Spread mixture into medium baking dish and smooth top with spatula.
05 - Bake at 350°F for 15-20 minutes until hot and bubbly with melted cheese on top.
06 - Top 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 give it this incredible depth that fresh peppers just can not match
  • It is the kind of dip that actually disappears from the party table every single time
02 -
  • The dip continues to thicken as it cools, so do not panic if it looks a little loose right out of the oven
  • Serving it in the same dish you baked it in keeps it hot longer and means less cleanup for you
03 -
  • Use freshly shredded cheese instead of the pre shredded bags because the anti caking agents prevent proper melting
  • Line your baking sheet with foil before roasting the peppers so cleanup is practically nonexistent