Preheat your oven to 400°F (200°C). Place whole jalapeños on a baking sheet and roast them for 20–25 minutes until the skins are charred and blistered.

In a large mixing bowl, combine room temperature cream cheese and sour cream using a hand mixer or a sturdy fork until creamy and smooth.

Chop the cooled roasted jalapeños and add them to the creamy mixture along with lime juice, salt, and freshly ground pepper. Mix until well combined.

Drizzle BBQ sauce over the dip and gently fold it in to create swirls.

Transfer the dip into a serving bowl, cover with plastic wrap, and chill in the refrigerator for at least one hour before serving.