Roasted Jalapeño Cowboy Cream Cheese (Print Version)
Creamy blend with roasted jalapeños, mustard, chives, and herbs for a zesty spicy dip or spread.
# Ingredients:
→ Roasted Jalapeño Peppers
01 -
2 large jalapeño peppers, stems removed, halved lengthwise, seeded
02 -
1 tablespoon extra virgin olive oil
→ Cowboy Cream Cheese Base
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 freshly ground black pepper
11 -
1/4 teaspoon cayenne pepper
# Steps:
01 -
Preheat oven to 425°F. Line a baking sheet with parchment paper. Brush jalapeño halves with olive oil on all surfaces and arrange cut-side down on the prepared baking sheet.
02 -
Roast jalapeño peppers for 12 to 15 minutes until the skin displays light charring. Remove from the oven and allow to cool for several minutes.
03 -
Once jalapeños have cooled slightly, coarsely dice the roasted halves and set aside for use in the cream cheese mixture.
04 -
In a medium mixing bowl, thoroughly combine softened cream cheese, whole-grain Dijon mustard, dried chives, dried parsley, garlic powder, lemon juice, paprika, black pepper, and cayenne pepper using a silicone spatula or sturdy spoon.
05 -
Fold in the diced roasted jalapeño peppers, gently mixing until evenly distributed throughout the cream cheese base.
06 -
Transfer the mixture to an airtight container. Refrigerate for a minimum of 30 minutes to allow flavors to develop fully before serving.
# Notes:
01 -
For milder heat, substitute some or all jalapeños with poblano peppers. Allowing the dip to refrigerate overnight will intensify flavor development.