Jalapeño Cream Cheese

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Soft, creamy and loaded with terrific flavours, this jalapeño cream cheese is always a huge hit! It’s super easy, low budget and can be made in advance. 

Serve it up with breadsticks, veggies, crackers or any of your favorite dippers!

Top view of a brown bowl full of jalapeño cream cheese served with chips and crackers.

With the Super Bowl just around the corner, I feel like now is probably the right time to share with you guys my easy jalapeño cream cheese dip, the perfect party dip for any time of year.

The first time that I tried it, I was instantly hooked by its irresistible blend of creamy, bright, spicy flavors. And after making it a few more times, I found that I just LOVE it.

It’s not fancy, not so impressive. It’s not anything you’ve never heard of. But I’m just regularly making it because it’s really simple … and REALLY GOOD.

Best part? It’s an absolute breeze to make in just 5 minutes from start to finish: blend cream cheese, garlic powder, onion powder, olive oil, and seasoning (Hello, pantry staples!) and the amazing jalapeño peppers, and you’re done!

Your delicious jalapeño cream cheese is ready, creamy, perfect for entertaining.

Serve it up with chips, veggies, bread, breadsticks, crackers, or any other dippers that sound good. And if you feel like making a double batch while you’re at it — I can vouch that tastes great as a spread on sandwiches and crispy bread, and keeps well in the fridge.

So many reasons to make this dip!

List of the ingredients

  • Jalapeño peppers
  • Cream Cheese
  • Onion powder
  • Garlic powder
  • Extra virgin olive oil
  • Salt & pepper
  • Herbs (optional)
The ingredients to make this jalapeño cream cheese are arranged over a white background.

How to make Jalapeño cream cheese

(Note: this is a quick description, the full recipe is at the bottom of the page)

  • Cut off the stem ends halve the jalapeños.
  • Remove the seeds, set aside, and slice the jalapeños.

Note: the chemical that gives jalapeños their heat is concentrated in their seeds and ribs. To lower the heat, scrape out and discard seeds and inner ribs, or keep some seeds with the rest of the jalapeños if you like a touch of heat. It comes down to personal preference.

Top view of a knife and a small wooden chopping board with a few jalapeños cut into halves.

Equipment you’ll need

  • Place all the ingredients into a food processor – except for the jalapeños – and blend until super smooth. You can also use a high-powered blender, but a food processor, or even a mini chopper, is a bit easier to use here.
  • Add the jalapeños (and part of the seeds if you want some heat), and pulse again until blended and well combined. I like to keep the tiny jalapeño bits, but you can blend them until the dip turns green. It’s more a visual thing, totally up to you!
Top view of a food processor bowl full of the ingredients to make jalapeño cream cheese dip.
  • Taste, adjust the seasoning and level of heat by adding a bit more seeds if desired.
  • Transfer the jalapeño cream cheese to a serving bowl, garnish with your fav herbs, and serve with your favorite dippers. Enjoy!
Close-up of a cracker dipping into a bowl full of creamy jalapeño cream cheese dip.

Recipe notes

Jalapeno cream cheese ingredients

Jalapeño peppers: to get the right flavor, fresh jalapeños is the way to go.
When you buy jalapeños, keep in mind that chiles without any striations are usually less hotter than red or green ones with many white stretch marks.

Cream cheese: it makes the base of this hot creamy dip. I use Philadelphia soft cream cheese, my favorite. But the recipe works with spreadable or block cream cheese, low fat or whole fat – although full-fat cream cheese makes for the best-textured results. Your preference.

Onion and garlic powder: they are flavor enhancers and they both keep well in the fridge, very convenient if you decide to make this jalapeño cream cheese ahead.

Extra virgin olive oil: I might sound strange, but instead of using condiments such as mayonnaise that are rich in saturated fat, I love using a touch of extra virgin olive oil for flavor, texture, and health benefits. I’m obsessed with it.

Salt & pepper: for flavor. Make sure you adjust the seasoning to your taste.

Herbs: I love adding some fresh chives in the mixture, but I leave it totally optional.

How long does it keep?

It keeps well for up to 5 days in the refrigerator, stored in an airtight container, so it’s perfect if you’re planning to make it ahead. I do not recommend freezing it since dairy tends to break or split once thawed, and you don’t want weird textures here.

Close-up of a round cracker with jalapeño cream cheese and more dip, chips and crackers in the background.

More appetizer recipes for you!

If you are looking for appetizers or party food recipes, check out these collections of vegan appetizers, delicious party food ideas, terrific Italian appetizers, dairy-free appetizers or easy vegetarian appetizers.

And if you love cream cheese…

These amazing recipes are perfect to turn your cream cheese leftovers into an amazing meal:

If you make this jalapeño cream cheese, or if you have any questions, just let me know in the comments or rate the recipe. I would love to hear from you! 

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Jalapeño Cream Cheese

Soft, creamy and loaded with terrific flavours, this jalapeño cream cheese is always a huge hit! It’s super easylow budget and can be made in advance. Serve it up with breadsticks, veggies, crackers or any of your favorite dippers!
Recipe yields approximately 1 cup of jalapeño cream cheese.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: American
Keyword: Jalapeno cream cheese
Calories: 866kcal
Author: Katia


  • 2-3 Jalapeños
  • 1 cup (225 gr/8oz) cream cheese
  • ½ tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ – ½ teaspoon fine salt, or to taste
  • teaspoon black pepper, or to taste
  • fresh or dried chives or cilantro, to serve (optional)


  • Wash and cut off the stem ends of the jalapeños. Halve the jalapeño lengthwise, remove the seeds, and slice the peppers (Note: if you prefer a hot dipping sauce, keep the seeds and add them gradually until you reach the right heat. When I prefer it slightly hot, I add only 20% of the seeds to the rest of the ingredients).
  • Place the cream cheese, onion powder, garlic powder, olive oil, salt (start with ¼ tsp of fine salt) and pepper in a food processor and blend until creamy and fluffy.
  • Add the sliced jalapeño peppers to the rest of the ingredients (along with some seeds if you like a touch of heat), and pulse again until the peppers are blended and well combined. I usually stop before the cream cheese turns green.
  • Taste and check seasoning and heat. You might want to add more salt or more spiciness, in this case add more seeds and blend again. This jalapeño cream cheese dip is very forgivable, you can easily adjust it to your taste.
  • Serve in a small bowl with your favorite dippers, or transfer to a glass container and refrigerate for up to 5 days. Enjoy.


Storage: it keeps well for up to 5 days in the refrigerator, stored in an airtight container, so it’s perfect if you’re planning to make it ahead. I do not recommend freezing it since dairy tends to break or split once thawed, and you don’t want weird textures here.
Nutrition facts: the nutrition values are for approximatively 1 cup of jalapeño cream cheese and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies. 


Calories: 866kcal | Carbohydrates: 16g | Protein: 14g | Fat: 85g | Saturated Fat: 46g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 227mg | Sodium: 1290mg | Potassium: 394mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3324IU | Vitamin C: 33mg | Calcium: 227mg | Iron: 0.5mg

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