Recipes that use cream cheese and jalapeños include jalapeño popper spread, jalapeño cream cheese dip and cranberry-jalapeño cream cheese dip. The jalapeño popper spread is baked, the jalapeño cream cheese dip is microwaved and the cranberry-jalapeño cream cheese dip is uncooked.
To make a jalapeño popper spread, beat 16 ounces of cream cheese with 1 cup of mayonnaise, 1/2 cup of shredded Monterey Jack cheese, 1/4 cup of canned chopped green chiles and 1/4 cup of canned diced jalapeños. Spread the mixture into a pie plate and sprinkle with 1 cup of shredded Parmesan cheese. Top with 1/2 cup of panko bread crumbs and bake at 400 degrees Fahrenheit for 25 to 30 minutes.
To make a jalapeño cream cheese dip, microwave 2 packages of cream cheese with 1/2 cup of chopped jarred jalapeños and 2 tablespoons of jalapeño brine for one minute. Add more brine as needed to make the dip smooth. Stir in 1/3 cup of chopped cilantro.
To make a cranberry-jalapeño cream cheese dip, pulse 12 ounces of fresh cranberries in a blender and add 4 to 5 chopped green onions, 1/4 cup of chopped cilantro, 1 seeded and diced jalapeño pepper, 1 cup of sugar and 1/2 teaspoon of cumin, as well as 2 tablespoons of lemon juice and 1/8 teaspoon of salt. Refrigerate for four hours. Before serving, spread 16 ounces of cream cheese on a serving plate and top with the cranberry-jalapeño mixture.