Preheat your oven to 400°F (200°C). Halve the jalapeños lengthwise, remove the seeds if you prefer less heat, and place them on a baking sheet. Roast until the skins are charred and blistered, about 15-20 minutes. Once they're fragrant and roasted, remove them from the oven and let cool slightly before peeling the skins off for your spicy dip.

In a food processor, combine the softened cream cheese, sour cream, roasted jalapeños, lime juice, garlic powder, and salt. Pulse until smooth, scraping down the sides as necessary.

After achieving a smooth texture from blending, gently swirl in your favorite BBQ sauce, reserving a bit for garnishing later.

Transfer your Spicy Roasted Jalapeño Cowboy Cream Cheese Dip to a serving bowl. Cover it with plastic wrap and refrigerate for at least one hour.