1-Getting started with this creamy spicy cheese dip: Begin by roasting the 6 jalapeño peppers over an open flame, turning them now and then until their skins blacken and char, which takes around 10 minutes. If you prefer, you can roast them under a broiler until the skins blacken and bubble, usually 5 to 15 minutes.

2-After roasting: let the peppers cool, then peel off the charred skin and chop them up. Add the chopped jalapeños to a food processor along with the 16 ounces of cream cheese, 6 ounces of shredded white cheddar cheese, 1 tablespoon of ancho chili powder or smoked paprika, 1 tablespoon of garlic powder, 1 teaspoon of cumin, and salt and pepper to taste. Process everything until it turns smooth and creamy.

3-Transfer the mixture to a bowl and serve it with chips, adding spicy chili pepper flakes on top if you like. For those wanting to explore more, check out our queso dip recipe for another tasty option.

4-Gathering and Preheating: First, gather all your ingredients and tools. Preheat your oven to 350°F (175°C) if you’re adapting this to baking, or prepare your flame or broiler for the jalapeños. This step ensures everything moves smoothly and you don’t miss a beat.

5-In a mixing bowl, combine the cream cheese and other ingredients as outlined. Use a handheld mixer or whisk to get that perfect smooth texture, adjusting the spices to your taste.

6-Baking and Serving: Once mixed, transfer to an oven-safe dish if baking, and pop it in for 20-25 minutes until it’s bubbly. If sticking to the original no-bake method, just process and serve. Pair it with gluten-free crackers or fresh veggies for a balanced bite.