Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 2–3 medium jalapeños, roasted, peeled, seeded, and finely chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped green onions
Instructions
- Preheat oven to 400°F (200°C).
- Place whole jalapeños on a baking sheet and roast 15–20 minutes, turning halfway, until skins are blistered.
- Transfer jalapeños to a bowl, cover, and steam 10 minutes.
- Peel skins, remove stems and seeds (leave some for extra heat if desired), and finely chop.
- In a bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in roasted jalapeños, cheddar, mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Fold in parsley and green onions.
- Serve immediately or chill 30 minutes to enhance flavor.
- Optional: Bake at 375°F (190°C) for 15–20 minutes for a warm dip.
Notes
- Adjust spice by controlling jalapeño seeds.
- Ensure cream cheese is fully softened for smooth texture.
- Do not leave at room temperature more than 2 hours.
- Store refrigerated up to 4 days.
- Freezing is not recommended due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting and Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 30 mg
