Prepare the base up to 2 days ahead. Do not add the blistered jalapeño rounds and parsley at this time. Adding the jalapeño slices and parsley on top before serving will help these ingredients stay looking fresh.

Is this dip very spicy?

It has medium spiciness. Cutting out seeds and white parts when chopping peppers will significantly reduce the spiciness of these peppers.

How do I blister jalapeños without burning them?

Use high, direct heat to char and blister the peppers. For round peppers, heat 1 teaspoon of oil in a cast-iron skillet over medium-high heat. Arrange peppers in a single layer in the skillet. Do not turn peppers for 2 to 3 minutes or until the undersides of the peppers are charred and blistered. Turn peppers. Whole peppers may be roasted under a broiler or over an open gas flame. Wrap charred peppers in plastic wrap and let stand for 5 minutes.

How do I soften cream cheese quickly?

Leave on the counter for at least 2 hours to reach the texture needed for this recipe. Save time by beating cold cream cheese with a hand mixer.

Why use Dijon mustard?

Dijon provides an acidic taste and small bits of whole mustard seeds in your dip. Yellow Dijon is my choice. Yellow mustard does not provide the same visible seed texture in your dip.

Roasted Jalapeño Cowboy Cream Cheese with Blistered Jalapeños

By Mason BrooksNov 4, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Roasted jalapeño cowboy cream cheese is a dip for people who enjoy some heat; it consists of cream cheese that has been minced with roasted jalapeños and Dijon mustard and spread in a dish with slices of roasted jalapeño on top to add smoky and spicy flavors. Served with red pepper flakes and parsley.

Roasted Jalapeño Cowboy Cream Cheese with Blistered Jalapeños

After blackening and slicing whole peppers to use as a topping, I add them to the cheese until you can see green parts of the peppers mixed throughout the cheese and much of the topping remains unmixed. I don't spread the topping over the dish; rather, I mound it and add it to the dish.

Once the roasted potato has cooled, a large spatula can help you serve the dip more efficiently. Ingredients in the potato dip include finely chopped peppers and whole mustard seeds. I recommend using a ceramic serving bowl, if possible, because its color complements the colors of unpeeled and roasted potatoes and white cheese, which are common ingredients in dips.

It serves 12 people and can be served as a party dish. I have served this dish at parties along with other hot appetizers. The medium heat level of this dish encourages partygoers to return to other appetizers between bites.

Why you'll love this recipe

It's an appetizer, not a main dish, and intended to be eaten with other snacks.
Thick bottom keeps jalapeño topping in place when eating with crackers.
Medium heat is an option for customers who want spicy salsa but don't want any jalapeño pieces in their salsa.
Burnt rounds are layered into the dish. Roasted and diced peppers are added.
Dijon mustard provides mustard flecks in the cheese and a tangy taste to the cheese sauce.
It falls into the same general category as beef croquettes and bacon cheeseburger bombs.

Instructions

Heat a cast-iron skillet over medium-high heat with a teaspoon of oil. Arrange the sliced jalapeño rounds in one layer and leave them undisturbed for 2-3 minutes. Flip them only when the bottom skins are blackened and blistered, then remove them from the heat.

Roast the 4 whole jalapeños under a broiler or over a gas flame until their skins are completely charred. Put them in a bowl, cover with plastic wrap for 5 minutes, then peel, seed, and finely mince the flesh.

Combine the softened cream cheese and yellow Dijon mustard in a rustic ceramic bowl. Fold in the minced roasted jalapeños with a sturdy spatula until the mixture is thick and the mustard flecks are visible.

Lightly smooth the dip surface. Arrange the charred jalapeño rounds over the top, then scatter on the red pepper flakes, coarse black pepper, and chopped parsley.

FAQ

Use as a topping in a chipotle breakfast sandwich. Other ideas for small quantities include using the topping on crackers and slaw with jalapeño beef croquettes or bacon cheeseburger bombs served with the topping as a dip.

1 / 2

Snacks & Appetizers Sauces & Dips Vegetarian American Party Stovetop

Roasted Jalapeño Cowboy Cream Cheese with Blistered Jalapeños

Name: Roasted Jalapeño Cowboy Cream Cheese with Blistered Jalapeños
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Ingredients: 16 oz full-fat cream cheese (450 g, softened to room temperature); 1 tbsp yellow Dijon mustard (15 g, use a variety with visible mustard seeds); 4 medium green jalapeños (roasted, peeled, seeded, and finely minced); 3 medium green jalapeños (sliced into rounds and blistered until charred); 1 tsp dried red pepper flakes (2 g); 1/4 cup fresh flat-leaf Italian parsley (10 g, finely chopped); 1/2 tsp coarse ground black pepper (1 g); 5 g kosher salt (pinch); 15 ml high-smoke-point oil (for roasting)

By Mason BrooksNov 4, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

It's an appetizer, not a main dish, and intended to be eaten with other snacks.
Thick bottom keeps jalapeño topping in place when eating with crackers.
Medium heat is an option for customers who want spicy salsa but don't want any jalapeño pieces in their salsa.
Burnt rounds are layered into the dish. Roasted and diced peppers are added.
Dijon mustard provides mustard flecks in the cheese and a tangy taste to the cheese sauce.
It falls into the same general category as beef croquettes and bacon cheeseburger bombs.

Ingredients

Servings12

•16 oz full-fat cream cheese (450 g, softened to room temperature)
•1 tbsp yellow Dijon mustard (15 g, use a variety with visible mustard seeds)
•4 medium green jalapeños (roasted, peeled, seeded, and finely minced)
•3 medium green jalapeños (sliced into rounds and blistered until charred)
•1 tsp dried red pepper flakes (2 g)
•¼ cup fresh flat-leaf Italian parsley (10 g, finely chopped)
•½ tsp coarse ground black pepper (1 g)
•5 g kosher salt (pinch)
•15 ml high-smoke-point oil (for roasting)

Instructions

1
Heat a cast-iron skillet over medium-high heat with a teaspoon of oil. Arrange the sliced jalapeño rounds in one layer and leave them undisturbed for 2-3 minutes. Flip them only when the bottom skins are blackened and blistered, then remove them from the heat.
2
Roast the 4 whole jalapeños under a broiler or over a gas flame until their skins are completely charred. Put them in a bowl, cover with plastic wrap for 5 minutes, then peel, seed, and finely mince the flesh.
3
Combine the softened cream cheese and yellow Dijon mustard in a rustic ceramic bowl. Fold in the minced roasted jalapeños with a sturdy spatula until the mixture is thick and the mustard flecks are visible.
4
Lightly smooth the dip surface. Arrange the charred jalapeño rounds over the top, then scatter on the red pepper flakes, coarse black pepper, and chopped parsley.