Description
A smoky-tangy spread with roasted jalapeños, cream cheese, and bold spices. Perfect for crackers, veggies, or sandwiches.
Ingredients
2 large jalapeños
1 tbsp extra virgin olive oil (or avocado oil)
8 oz cream cheese (block, softened) (dairy-free optional)
1 tbsp whole-grain Dijon mustard
1 tsp dried chives (or 1 tbsp fresh)
1 tsp dried parsley (or 1 tbsp fresh)
1 tsp garlic powder
1 tsp lemon juice
½ tsp paprika
½ tsp black pepper
¼ tsp cayenne pepper (optional)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Brush jalapeño halves with olive oil on all sides.
Place cut-side down on the sheet and roast 12–15 minutes until skins char.
Let cool, then dice roughly.
In a bowl, combine softened cream cheese, mustard, chives, parsley, garlic powder, lemon juice, paprika, black pepper, and cayenne.
Fold in the diced roasted jalapeños until evenly blended.
Chill for at least 30 minutes before serving.
Notes
Seed jalapeños for a milder spread.
Smoked paprika adds depth.
Chilling melds flavors—overnight is ideal.
Use dairy-free cream cheese for vegan option.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizers
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg