#Food : Jalapeño Cream Cheese

In an attempt to use my skills in the kitchen, writing and photography, I have decided (and reinforced with a cool and hip Twitter poll) to start showing and teaching some of my favorite foods.

Today’s endeavor is Jalapeño Cream Cheese. I used to buy it at the store, but when I started going through two containers a week I quickly switched to making it myself.

Items you will need:

2 bricks of cream cheese

A jar of Jalapeños (you won’t use the whole thing, it can also be already diced)

Some way of mixing (I use a KitchenAid)

A sense of humor

A container to store it in

Alright, let’s get started:



I usually pull the cream cheese right of the fridge and use it.


If you like spicy spicy peppers, you can use those. The amount of hot and spicy is up to you.


I usually just buy diced jalapeños in a jar, but this time we had rings so I just chopped and diced them myself.


I drop about 2 tablespoons of the juice into the bottom of the bowl before I drop the bricks of cream cheese into the bowl.


When dropping in cream cheese, do not have the mixer on. I drop the bricks in and then  start the mixer and let it go for a couple of minutes to make sure that the cream cheese is soft enough. I like mine a little on the ‘whipped and fluffy’ side.


While waiting for the cream cheese to get fluffy, I chop the jalepenos. It’s up to you on how much pepper you want in your dip. I like the crunch of a pepper so I use about 1/3 cup or more of peppers. You can rough chop or make itty bitty peppers. Again, it’s how you like it.

Add them peppers in.


Let the mixer do it’s work. I usually stop it after a few minutes and form a ball with a rubber spatula and then let it go for a couple more minutes. That way I know all the cream cheese and peppers are mixed together.


After I’m done mixing, I put it in a container. Yes, I taste test it before just in case I need a little more kick to it. IMG_3357

After I put it in a container, I like to put it in the fridge to let it groove together and get a little stiff.


You can use with just about anything. I like it with pretzels, crackers, apples, spread on a bagel, vegetables, and swooped up on my finger. Whatever you like to dip with, it’ll probably work with.




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