Ingredients
Units
Scale
- 16 oz cream cheese, room temperature
- 1/3 cup tamed jalapeños, drained and chopped
- 1/3 cup roasted red peppers, drained and chopped
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Instructions
- In a medium bowl, use a hand mixer to beat the cream cheese until smooth and creamy.
- Add the tamed jalapeños, roasted red peppers, shredded cheddar cheese, garlic powder, chili powder, and salt. Stir until well combined.
- Cover and chill the spread in the refrigerator for about 30 minutes before serving.
- Serve with crackers, pretzels, veggie sticks, or cornbread for dipping.
Notes
- Adjust the spice level by using fresh jalapeños or additional chili powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a smoky flavor, add 1/4 teaspoon of smoked paprika.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140 kcal
- Sugar: 1g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg