This jalapeno dip is just so easy to make. It’s simply throw the ingredients into a food processor, press the button and blitz. If you have a block of cheese and a few jalapeno in your fridge, you can make a dip!
If you don’t like it too spicy, reduce the number of jalapeno. I threw 4 into my dip and it was spicy. Perhaps add one at a time and taste test it if you are a bit nervous of the spice. I find that jalapeno vary in heat.
Although I’ve called this a dip the consistency is quite thick, almost bordering on spread territory. Once blitzed and you don’t like the consistency, add some more cream to thin it out more.
I was taste testing this jalapeno cream cheese dip with my goat cheese crackers to test them as a dip. That was a lot of bold flavours but I was in an adventurous mood that day (it might be the heat). The husband came in towards the end of the taste test which taught me not to linger over my food. It meant I had to share the jalapeno dip. He ate it like he had not been fed for a few days and declared it delicious.
When he came up for air and asked what was in it I was a bit hesitant as he is not a fan of coriander. I told him about the jalapeno but kept quiet about the fresh coriander. He normally sniffs this out as much as he does flaxseed but I think the heat of the jalapeno diverted his senses. If I told him that was in it, he may have changed his mind about the dip. On reflection, I should have told him as it would have left more for me. We were fighting over the last remains with typical British politeness of “it’s the last bit, you have it” !
- 1 8 oz Cream cheese
- 3-4 Jalapeno peppers deseeded
- 2 tablespoons Cream
- 2 tablespoons Fresh Coriander
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
Roughly chop the jalapeno and the coriander.
Place all the ingredients into a food processor and blitz.
Spoon into a bowl and get dipping/spreading!
Nutritional Info per serving (quarter of recipe) 170 Calories, 16g Fat, 4g Protein, 3g Total Carbs, 0g Fibre, 3g Net Carbs