Parfait! Jalapeño Cream Cheese Spread

03JalapenoCreamCheesebfLOLife is a mystery.

I had two tiny ounces of cream cheese left over from making a grapefruit pound cake, and really hated the thought of it growing all crispity-edged in the cheese drawer. Then I recalled my jalapeño cream cheese schmear…

A little rummaging thro’ my spices told me I was lacking the dried bell pepper, but I decided to carry on and try a mini recipe as a little sumpin’ sumpin’ for The Book Club.

01JalapenoGarlicbfLOMy! Was it good. Best so far, as a matter of fact. Barb, especially, liked it with the chicken wrapped in bacon, and I must admit that I think, sometimes, less IS more.

•2 oz cream cheese, softened
•3/4 tsp dried jalapeño
•1/8 tsp dried minced garlic
02MixerbfLO•2 tbsp warm water
•1 tbsp mayonnaise

Note: feel free to quadruple the amounts to use and entire package of cheese. Trust me, you’ll use it.

Pour the water over the jalapeño and garlic in a bowl and let rest for ten minutes or so.

Add the cream cheese and the mayonnaise and blend well with a mixer.

08bShrimpPlatebfLOTransfer to a small bowl, cover, and stash in the fridge for a few hours to let the flavors blend.

That’s it.

A mighty tasty schmear for a bagel, and not too, too bad a dipper for chicken munchies.

It also, as it happens, goes rather nicely with roasted corn on the cob along side garlic roasted shrimp.

Who knew?

This entry was posted in Appetizers/Munchies, Cheese, Parfait! and tagged , , , , , . Bookmark the permalink.

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