Preheat your oven to 450°F (230°C). Arrange whole jalapeños on a baking sheet, roast for 8–10 minutes until blistered.

Transfer roasted jalapeños to a covered bowl to steam for 5–10 minutes, then peel and chop.

In a large mixing bowl, soften cream cheese and mix with sour cream until smooth.

Stir in chopped jalapeños, minced garlic, olive oil, lime juice, smoked paprika, salt, and pepper.

Add optional pickled jalapeños and red pepper flakes to taste, then stir well.

Fold in chopped cilantro or parsley, chill for 30 minutes if desired before serving.

Serve with tortilla chips, veggie sticks, or crackers.