To roast fresh jalapenos, slice the jalapenos in half lengthwise, remove the ribs and seeds, and place cut-side down on a baking sheet. Broil for 8-10 minutes, or until the skins are charred and blistered. Watch carefully to be sure the peppers don't burn. Remove from the oven and immediately place the peppers in a ziplock bag. Let them rest for about 15 minutes. Remove the peppers from the bag and gently pull the skin off the peppers - the skins should peel off very easily. Chop peppers and use as desired.
This dip can easily be made ahead of time. Simply prepare as directed, but place covered in the refrigerator instead of baking. Then, just heat the dip in a 350 degree oven for 15-20 minutes when you are ready to serve.