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!Recipe yields approximately 1 cup of jalapeño cream cheese.
fresh or dried chives or cilantro, to serve (optional)
Instructions
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.
Notes
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.