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.
My! 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
•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.
Transfer to a small bowl, cover, and stash in the fridge for a few hours to let the flavors blend.
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.