Jalapeño Popper Cream Cheese 😮‍💨

Ingredients

• 8 oz Cream Cheese (full‑fat block, softened to room temperature)
• 2 Tbsp Barbecue Rub (store‑bought or homemade blend of smoked paprika, brown sugar, garlic powder, onion powder, salt, pepper)
• 4 slices Bacon (thick‑cut, smoked preferred; cooked until crisp and crumbled)
• 2 Jalapeño (seeded if less heat desired, thinly sliced)
• 1 Tbsp Honey (light drizzle just before serving)

Instructions

1. Season the Cream Cheese

   Place the softened cream cheese block on a cutting board, sprinkle the barbecue rub evenly on all sides, and use a sharp knife to score a cross‑hatch pattern on the top surface.

   Time: PT5M

2. Cook Bacon and Jalapeños

   In a skillet over medium heat, cook the bacon until crisp. Remove, crumble, and set aside. In the same skillet, sauté the sliced jalapeños for 2‑3 minutes until slightly softened.

   Time: PT10M

   Temperature: Medium heat on stovetop

3. Bake the Cream Cheese

   Line a baking sheet with parchment paper, place the seasoned cream cheese block on it, and bake in a preheated oven at 250°F for 1 hour and 30 minutes, or until the cheese is soft and slightly golden around the edges.

   Time: PT1H30M

   Temperature: 250°F

4. Add Toppings and Serve

   Remove the cheese from the oven, immediately sprinkle the crumbled bacon and sautéed jalapeños over the top, and drizzle with honey. Serve warm with crackers or toasted baguette slices.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

10g

Fat

20g

Fiber

0g