Jalapeño Cream Cheese Recipe

This creamy, flavorful jalapeño cream cheese is a perennial favourite. Making it ahead is simple, cheap, and easy. Serve it with breadsticks, veggies, crackers, or your favourite dippers!


– 2-3 Jalapeño – 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 – ⅛ teaspoon black pepper, or to taste – fresh or dried chives or cilantro, to serve (optional)


Clean and remove the stem ends from the jalapeños. Split the jalapeño lengthwise, remove the seeds, and slice the peppers. 

Step 1

For a hot dipping sauce, keep the seeds and add them gradually until desired heat is reached. For a slightly hotter version, I add 20% of the seeds to the other ingredients.

Step 2

Blend cream cheese, onion, garlic, olive oil, salt (start with ¼ tsp fine salt), and pepper in a food processor until creamy and fluffy.

Step 3

Blend the sliced jalapeño peppers with the remaining ingredients, adding seeds for heat, and pulse until well combined. Stopping before the cream cheese turns green is typical.

Step 4

Test heat and seasoning. If you want more salt or spiciness, add seeds and blend again. Make this jalapeño cream cheese dip to your liking as it is easily adaptable.

Step 5

Serve in a small bowl with your favourite dippers or refrigerate in a glass container for 5 days. Enjoy.

Step 6

See Also

See Also

Vegetable Cream Cheese Recipe