Description
This Roasted Jalapeno Cream Cheese Dip is a smoky, creamy delight perfect for any gathering. Charred jalapeno peppers add a spicy kick that blends beautifully with creamy cream cheese, sharp white cheddar, and a blend of warm spices. Easy to prepare and ideal for serving with chips, this dip combines smoky heat and rich textures in a crowd-pleasing appetizer.
Ingredients
Main Ingredients
- 6 jalapeno peppers
- 16 ounces cream cheese (2 packages)
- 6 ounces shredded white cheddar cheese
Spices
- 1 tablespoon ancho chili powder (or smoked paprika)
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Spicy chili pepper flakes (for serving)
Instructions
- Roast Peppers: Roast the jalapeno peppers over an open flame, turning them occasionally until their skins are blackened and charred. Alternatively, roast under a broiler for about 5 minutes, or in a 400°F oven for 15 minutes, until the skins blacken and bubble.
- Peel: Place the roasted jalapenos in a bowl and cover with plastic wrap or a towel for 10 minutes. The steam helps loosen the skins. Peel off the charred skins and discard them.
- Process: Chop the peeled jalapenos and add to a food processor with the cream cheese, shredded white cheddar cheese, ancho chili powder, garlic powder, cumin, salt, and pepper. Process until the mixture is smooth and well combined.
- Serve: Transfer the dip to a serving bowl, sprinkle with spicy chili pepper flakes to taste, and serve with chips or your favorite dippers.
Notes
- For less heat, remove the seeds and membranes from the jalapenos before roasting.
- You can substitute smoked paprika for ancho chili powder for a milder, smoky flavor.
- The dip can be made ahead and refrigerated for up to 3 days; bring to room temperature before serving for best texture.
- Use an open flame, broiler, or oven to roast jalapenos based on your kitchen setup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mexican
