Spicy Roasted Jalapeno Cowboy Dip (Printable)

Creamy, spicy blend of roasted jalapenos and three cheeses with Southwestern seasonings. Baked until bubbly and served warm.

# 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

# Step-by-step:

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 -
  • The roasted jalapenos bring this incredible smoky depth that you just cannot get from raw peppers
  • It comes together in under 40 minutes but tastes like you spent all day cooking
02 -
  • If your cream cheese is not completely softened, you will end up with lumpy chunks that never fully incorporate
  • The dip continues to thicken as it cools, so serve it straight from the oven for that ideal creamy consistency
03 -
  • Grate your own cheese from blocks instead of buying pre-shredded, it melts so much better
  • Let the dip rest for 5 minutes after baking so it sets slightly and is easier to scoop

Go back