Cowboy Cream Cheese
This Roasted Jalapeño Cowboy Cream Cheese is a bold and creamy dip with a spicy twist!
Equipment
- oven
- baking sheet
- parchment paper
- mixing bowl
- airtight container
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: 2tablespoonsCalories: 112kcal
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