Roasted Jalapeño Cowboy Cream Cheese
This Roasted Jalapeño Cowboy Cream Cheese is a bold and creamy dip with a spicy twist!
Servings: 1 cup
Calories: 112kcal
Ingredients
Roasted Jalapeño Peppers
- 2 large jalapeños, stems removed, sliced in half, seeded
- 1 tablespoon extra virgin olive oil
Roasted Jalapeño Cowboy Cream Cheese
- 1 block (8 ounces) cream cheese, softened to room temperature
- 1 tablespoon whole-grain Dijon mustard
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
Roasted Jalapeño Peppers
- 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.
Roasted Jalapeño Cowboy Cream Cheese
- 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.
- 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.
Notes
*Roasting Jalapeño Peppers In An Air Fryer
- Brush the jalapeño peppers with olive oil (just like you would for oven roasting).
- Place the peppers in a single layer in the basket of your air fryer.
- Cook for 7 minutes at 425°F, or until the skins begin to char slightly.
Nutrition
Serving: 2tablespoons | Calories: 112kcal