Roasted Jalapeño Dip (Print Version)
# Ingredients:
→ Jalapeño Peppers (Roasted)
01 -
1 tbsp olive oil, extra virgin
02 -
2 big jalapeños, de-stemmed, halved, with seeds removed
→ Jalapeño Cream Cheese Spread
03 -
8 oz cream cheese, softened
04 -
1 tsp chives, dried
05 -
1 tsp parsley, dried
06 -
1/4 tsp cayenne pepper
07 -
1 tbsp grainy Dijon mustard
08 -
1 tsp garlic powder
09 -
1/2 tsp black pepper
10 -
1/2 tsp paprika
11 -
1 tsp fresh lemon juice
# Instructions:
01 -
Set your oven to 425°F and get a baking tray ready with parchment. Coat both sides of the jalapeño halves in olive oil and put them face-down on the tray. Roast for 12-15 minutes until the outsides start to char. Take them out, let them cool a bit, then dice them roughly. Put aside.
02 -
In a medium bowl, mix together the softened cream cheese, lemon juice, Dijon mustard, paprika, black pepper, cayenne, parsley, dried chives, and garlic powder.
03 -
Stir the chopped jalapeños into the cream cheese mixture, making sure everything's mixed evenly. Scoop it into an airtight container and pop it into the fridge for at least 30 minutes so the flavors can come together.