Jalapeño Cream Cheese Dip

Place jalapeños under a broiler or over an open flame until skins are blistered and blackened.
Transfer to a bowl, cover, and let steam for 5–10 minutes.
Peel off the skins, remove stems and seeds (leave some seeds if you like it spicier), and chop roughly.
Combine the Dip:
In a food processor or blender, add the chopped jalapeños, softened cream cheese, white cheddar, chili powder or smoked paprika, garlic powder, cumin, salt, and pepper.
Blend until smooth and creamy. Taste and adjust seasoning if needed.
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Garnish & Serve:
Transfer to a serving bowl and sprinkle chili flakes on top.
Serve immediately with tortilla chips, pita chips, or veggie sticks.
Optional: warm in the oven at 350°F (175°C) for 10–15 minutes for a hot dip.
✅ Tips:

Want more heat? Add a fresh jalapeño or a dash of cayenne.
Make it ahead and chill—it’s great cold or at room temp.
Try it as a spread in wraps or on burgers!
Let me know if you want a baked version, a vegan alternative, or to scale the recipe!