Instructions

• Remove stems from the 5 jalapeno peppers; if you prefer less heat, cut them open and remove the seeds. Rinse and pat the peppers dry.
• Put the 8 oz softened, cubed cream cheese into a food processor. Add ½ cup Mexican Crema, ¼ cup sour cream, ¼ cup fresh cilantro leaves, the prepared jalapenos, 1 tsp garlic powder, 1 tsp dry chicken bouillon (or salt), and the juice of half a lime.
• Secure the lid and process on medium-high until the mixture is smooth, stopping once or twice to scrape down the sides with a spatula so everything blends evenly.
• Taste and adjust seasoning if needed (use the salt option listed in the ingredients if you want more salt).
• Spoon the dip into a serving bowl. Chill briefly if desired, then serve.