Whipped Jalapeno Parsley Cream Cheese
This whipped jalapeno parsley cream cheese is the perfect way to spice up mealtime. Spread it over a bagel, crackers, or toast. No matter what you smear it on, it’s guaranteed to be a hit. Personally, I’ve been adding it to my mini bagels and if I am being honest, it’s addicting. LMK if you give this recipe a try.
Ingredients Needed for Whipped Jalapeno Parsley Cream Cheese
Cream Cheese – For this recipe, I used 8 ounces low fat cream cheese. Be sure to whip it in the food processor until its light and fluffy.
Jalapeno – Devein and seed your jalapenos. Finely dice the jalapenos into very small pieces and gently fold it into the whipped cream cheese.
Avocado – Peel and pit half of an avocado for this recipe. The avocado adds extra smooth and creamy texture to the spread.
Herbs – Finely dice some fresh Italian parsley for this recipe. Add half to the food processor with the avocado and cream cheese. Save the remaining half to fold into the cream cheese for some extra texture. Option to use cilantro instead. I love adding fresh herbs to all my recipes. It’s a great way to brighten any dish.
Salt – Add a pinch of salt to this recipe. It enhances all the flavors in this spread.
Seeing how this recipe is so fun, here is a list of other add-ins you can try. Pesto, green olives, pickles, fresh dill, chives, shallots, garlic, caramelized onions etc..
How to Make Whipped Jalapeno Parsley Cream Cheese
Add 8-ounces softened cream cheese, half of an avocado, and half of the Italian parsley to a food processor and buzz it until it is smooth and creamy.
Gently fold in the finely diced jalapeno and the remaining fresh Italian parsley.
Add a pinch of salt, mix well and enjoy.
Storage
Store in an airtight container in the refrigerator for four to five days. Enjoy over bagels, toast, crackers or anything really!
Looking for more recipes?
Whipped Jalapeno Parsley Cream Cheese
Ingredients
- 8 ounces low fat cream cheese
- ½ avocado, peel and remove seed
- ¼ – ½ cup jalapeno, devein, remove seeds, chop small
- ¼ cup Italian parsley, chop small
- ⅛ – ¼ teaspoon salt
Equipment
- 1 food processor
- 1 small mixing bowl
Instructions
- Add 8-ounces softened cream cheese, half of an avocado, and half of the Italian parsley to a food processor and buzz it until it is smooth and creamy.
- Gently fold in the finely diced jalapeno and the remaining fresh Italian parsley.
- Add a pinch of salt, mix well and enjoy.
