Ingredients
225 grams of cream cheese.
A handful of cilantro
4 jalapeno peppers in vinegar.
¼ cup of whole milk.
1/8 cup of the chili vinegar.
Salt to taste.

1-Cut the chiles into small pieces so you can add them to the blender.

2-Also cut the cilantro sprigs, it is not necessary to chop them into small pieces, just cut a little to make the blender’s job easier. Once they are cut, add them to the blender along with the chiles.

3-Add the cream cheese also in parts. It is important that the cream cheese is at room temperature so take it out of the refrigerator at least 20 minutes before starting to prepare the dip.

4-Also add the milk and vinegar from the chiles to the blender. In this step you also take the opportunity to add a touch of salt to taste. Start blending.

5-The blender may not blend everything well at first, since the ingredients are thick, but you shouldn’t worry. Stop the blender every 10 seconds and beat the mixture a little with a spoon, then continue the process with the blender. Do not add more milk or water, nor vinegar, just be patient and continue the process as indicated.

6-Repeat this process until the blender begins to blend all the ingredients smoothly. Take advantage and taste to see if it’s good or if you feel it needs an extra touch of salt. Let her do the work for about two more minutes.

7-Check that the consistency of the dip is to your liking and that all the ingredients have been well integrated.

8-The jalapeño and cream cheese dip will now be ready to serve