Here’s a bold, creamy, slightly smoky dip that’s always the first to disappear at parties:
🌶️ Roasted Jalapeño Cowboy Cream Cheese Dip
📝 Ingredients (Serves 6–8)
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4–5 fresh jalapeños
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8 oz (225 g) cream cheese, softened
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½ cup sour cream
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1 cup shredded cheddar cheese
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½ cup shredded Monterey Jack (or mozzarella)
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½ cup cooked, crumbled bacon
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2 green onions, sliced
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½ teaspoon garlic powder
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½ teaspoon smoked paprika
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Salt & black pepper to taste
🔥 Step 1: Roast the Jalapeños
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Preheat oven to 425°F (220°C).
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Place whole jalapeños on a baking sheet.
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Roast 15–20 minutes until blistered and slightly charred.
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Let cool, remove stems, and dice (remove seeds for less heat).
💡 Want it extra smoky? Broil the last 2–3 minutes.
👩🍳 Step 2: Make the Dip
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In a bowl, mix:
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Cream cheese
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Sour cream
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Garlic powder
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Smoked paprika
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Salt & pepper
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Stir in:
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Roasted jalapeños
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Bacon
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Green onions
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Half of both cheeses
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Spread into a small baking dish.
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Top with remaining shredded cheese.
🧀 Step 3: Bake
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Bake at 375°F (190°C) for 20–25 minutes until hot and bubbly.
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Optional: Broil 2 minutes for a golden top.
🥣 Serve With
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Tortilla chips
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Crackers
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Toasted baguette slices
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Veggie sticks
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Pretzels
❓ Q & A
Q1: Can I make it less spicy?
Yes:
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Remove all seeds and membranes
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Use only 2–3 jalapeños
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Replace some with roasted bell peppers
Q2: Can I make it ahead?
Yes! Assemble up to 24 hours ahead. Cover and refrigerate. Bake before serving.
Q3: Can I make it in a slow cooker?
Yes:
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Mix everything together.
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Cook on LOW 1½–2 hours.
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Stir occasionally.
Q4: Can I make it without bacon?
Absolutely. You can:
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Skip it
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Add cooked sausage
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Add black beans for a meatless version
Q5: How do I store leftovers?
Refrigerate up to 4 days. Reheat in microwave or oven.
