Jalapeno cream cheese sauce is a versatile and delicious condiment that can be used in a variety of dishes. In this blog, I will share with you a jalapeno cream cheese sauce recipe that is extremely delicious. This creamy and spicy sauce is made by blending jalapenos with cream cheese and other ingredients such as milk, sour cream, or mayonnaise. It can be served hot or cold, and is perfect for dipping, spreading, or as a topping for tacos, nachos, burgers, sandwiches, and more.
One of the great things about jalapeno cream cheese sauce is its ability to add a spicy kick to any dish without overpowering the other flavors. The cream cheese helps to balance out the heat of the jalapenos, creating a deliciously creamy and tangy sauce. This sauce is also highly customizable, allowing you to adjust the level of spiciness to your personal preference.
How To Make Jalapeno Cream Cheese Sauce
One of the things that make jalapeno cream cheese sauce so appealing is its versatility. It can be served hot Another great thing about jalapeno cream cheese sauce is that it’s incredibly easy to make. With just a few simple ingredients and a blender or food processor, you can have a delicious homemade sauce in minutes. Plus, because it’s homemade, you can adjust the level of spiciness to your liking. The cream cheese in this sauce adds a rich and creamy texture that helps to balance out the heat of the jalapenos. It also gives the sauce a tangy flavor that pairs well with a variety of foods. Whether you’re a fan of spicy foods or not, jalapeno cream cheese sauce is a must-try condiment that is sure to impress.
Ingredients To Make Jalapeno Cream Cheese Sauce
- 2 tbsp Cabot Unsalted Butter
- 2 tbsp King Arthur All-Purpose Flour
- 1¼ cup fat-free or regular milk
- ¼ tsp salt
- ¼ tsp pepper (white pepper if desired)
- ¼ tsp garlic powder
- ½ tsp chili powder
- ½ tsp ground cumin
- 6 ounces of Cabot Pepper Jack, shredded (about 1½ cups)
- 2 tbsp chopped pickled jalapeno
Step By Step Instructions To Make Jalapeno Cream Cheese Sauce
Step1
Heat butter over medium-low heat in a medium saucepan.
Step2
Make a roux by adding flour and stirring.
Step3
Use a heat-proof spatula to scrape the roux out of the corners of the saucepan if necessary. Whisk in the milk and whisk until smooth.
Step4
Increase the heat to medium-high and add salt, pepper, garlic powder, chili powder, and cumin.
Step5
Continually stir the mixture until it thickens, 2 to 4 minutes.
Step6
Stir in cheese after removing from heat. Until smooth, stir until combined.
Step7
Combine with chopped pickled jalapenos.
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Here are some tips for making a delicious jalapeno cream cheese sauce:
Use fresh jalapenos: Fresh jalapenos have more flavor and heat than canned or pickled jalapenos.
Remove the seeds and membranes: If you want a milder sauce, remove the seeds and membranes from the jalapenos before adding them to the sauce.
Use a food processor: To get a smooth and creamy texture, use a food processor to blend the cream cheese and jalapenos.
Add some milk: If the sauce is too thick, add some milk to thin it out to your desired consistency.
Season well: Add salt, pepper, and any other seasonings you like to enhance the flavor of the sauce.
Serve it warm: Warm jalapeno cream cheese sauce is perfect for dipping or drizzling over your favorite dishes.
Customize to your liking: You can add other ingredients like garlic, onion, or cilantro to the sauce to give it your own unique twist.
Conclusions
Jalapeno cream cheese sauce is a simple and delicious condiment that can be used to add flavor to just about anything. Whether you’re looking for a new dip or spread, this creamy and spicy jalapeno cream cheese sauce is sure to do the trick. With its vibrant ingredients, quick prep time, and easy storage options, it’s no wonder why this sauce has become so popular. So next time you need something special for your dish, give jalapeno cream cheese sauce a try!
Jalapeno Cream Cheese Sauce Recipe
Ingredients
- 2 tbsp Cabot Unsalted Butter
- 2 tbsp King Arthur All-Purpose Flour
- 1¼ cup fat-free or regular milk
- ¼ tsp salt
- ¼ tsp pepper (white pepper if desired)
- ¼ tsp garlic powder
- ½ tsp chili powder
- ½ tsp ground cumin
- 6 ounces of Cabot Pepper Jack, shredded (about 1½ cups)
- 2 tbsp chopped pickled jalapeno
Instructions
- Heat butter over medium-low heat in a medium saucepan.
- Make a roux by adding flour and stirring.
- Use a heat-proof spatula to scrape the roux out of the corners of the saucepan if necessary. Whisk in the milk and whisk until smooth.
- Increase the heat to medium-high and add salt, pepper, garlic powder, chili powder, and cumin.
- Continually stir the mixture until it thickens, 2 to 4 minutes.
- Stir in cheese after removing from heat. Until smooth, stir until combined.
- Combine with chopped pickled jalapenos.
