Anytime I make this cream cheese, it brings me back to a weekend getaway that Derek and I took years ago. It was before babies, before we were even married… when the only thing that stood in the way of a trip was making sure my schoolwork was done and my waitressing shifts were covered.
We were on our way back from Massanutten when we decided to stop in Charlottesville, VA to check out the wineries. We sat outside in the most perfect weather (it was right in-between summer and fall), and tasted wine for hours. Ohhh those were the days! haha
The next morning before getting back on the road, we stopped by Bodos Bagels. I had a plain bagel with their Jalapeño Lime cream cheese, and I have been trying to recreate it ever since. It seems like it would be the easiest thing to accomplish, but with ingredients like jalapeño and lime its so easy to make it too sour or too spicy.
Here is my perfected recipe. Now, you may find that you want to tweak it a little, and you totally can… just do it little by little!
Jalapeño Lime Cream Cheese
(5 minutes to make – best if it sits a few hours before serving)
8oz (1 box) of plain cream cheese (I like to use Philadelphia)
1 1/2 Jalapeños (add seeds if you’d like it spicy)
Juice of 1/2 a lime
1 tbsp of sugar
Cut the jalapeños lengthwise and scoop the seeds out. Then, finely dice. (If you want to kick up the spice, you can leave some of the seeds in it.)
In a mixing bowl add diced jalapeño, lime juice and sugar.
Mix it all up! Let it sit for a few hours in the fridge before serving.
If its too sour from the lime juice, add just a tiny amount of sugar to taste.