Best Habanero Cream Cheese Dipspread Recipes

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CREAM CHEESE & PINEAPPLE HABANERO DIP



Cream Cheese & Pineapple Habanero Dip image

This is possibly the easiest appetizer/dip you'll ever make. Literally two ingredients (plus the crackers) and you're done!

Provided by Linnette Lucas

Categories     Cheese Appetizers

Time 10m

Number Of Ingredients 3

1 pkg cream cheese, low-fat (8oz)
1 c roasted pineapple & habanero sauce
1 pkg soda crackers

Steps:

  • 1. Allow the cream cheese to come to room temperature. Pour the sauce over cream cheese and serve with crackers.
  • 2. You can also spread the cream cheese on a platter and top with the sauce. I like the Costco brand sauce, but any sweet & spicy sauce/jelly will work for this appetizer.

HABANERO CREAM CHEESE DIP/SPREAD RECIPE - (2.7/5)



Habanero Cream Cheese Dip/Spread Recipe - (2.7/5) image

Provided by รก-49059

Number Of Ingredients 7

2 1/2 8oz pkg Cream Cheese
3-4 Lrg Yellow Bell Peppers
1/2 oz. Seeded Habanero Peppers
3 oz. Craisens
Pinch of Salt (optional)
Serve with crackers of veggies or use as spread
Change it up and sprinkle with chopped walnuts or pecans!

Steps:

  • Roast bell peppers in oven until soft Cool then seed and peel Puree roasted bell pepper with Habanero peppers Mix Cream cheese in mixer until smooth Add salt and puree to cream cheese and mix well Mix in craisens by hand Chill 30+ minutes then serve You can serve right away in a pinch but its much better if it has a chance to chill. If you think it needs to be more spicy I would hold the craisens and chill first because the flavor really come out after it sits a while. Then if you still think it needs it add some peppers, then mix in craisens.

HABANERO PEPPER CREAM PASTA



Habanero Pepper Cream Pasta image

This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.

Provided by Stefanie Magee Magnuson

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 11

1 (8 ounce) package cavatappi pasta
1 teaspoon olive oil
1 teaspoon butter
1 shallot, chopped
2 cloves garlic, diced
1 dried habanero pepper, chopped
2 cups heavy cream
1 large tomato, diced
2 tablespoons all-purpose flour
1 teaspoon black pepper
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter with olive oil in a skillet over medium heat. Add shallots, garlic and habanero pepper, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.

Nutrition Facts : Calories 755.4 calories, Carbohydrate 53.6 g, Cholesterol 183.3 mg, Fat 52.9 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 31.9 g, Sodium 365.4 mg, Sugar 4.3 g

PINEAPPLE HABANERO JELLY



Pineapple Habanero Jelly image

This is a wonderfully sweet and spicy jelly, perfect poured over cream cheese and served with crackers or as a sandwich spread. I was a little taken back when I saw that this recipe called for 15 Habaneros, but it is not overwhelming hot the sweet pineapple is a perfect balance. Be sure to wear rubber gloves or disposable latex gloves when cutting up the Habanero peppers and don't touch your eyes or mouth - they are HOT!

Provided by ssvinky

Categories     Jellies

Time 1h

Yield 12-14 4 oz. Jars

Number Of Ingredients 7

15 habanero peppers, seeded and divined (I typically use orange)
1 orange bell pepper (or a bell pepper the same color as the habanero)
4 cups pineapple, cubed
1 cup distilled white vinegar
5 cups sugar
3 ounces liquid fruit pectin
1 pinch salt

Steps:

  • In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
  • Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
  • Add Fruit Pectin, stir until dissolved.
  • Add Sugar, stir until dissolved.
  • Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
  • Remove from Heat and Skim Foam.
  • Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
  • Seal and process in boiling water bath for 5 minutes.
  • I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

Nutrition Facts : Calories 379.9, Fat 0.3, Sodium 20.2, Carbohydrate 96.2, Fiber 2, Sugar 92, Protein 1.4

JALAPENO JELLY & CREAM CHEESE SPREAD



Jalapeno Jelly & Cream Cheese Spread image

This is a classic appetizer that is great for last minute unexpected guests. In fact, I'm surprised it's not posted yet! I've made this for years. The sweet and hot taste on crackers is so wonderful!

Provided by Pam-I-Am

Categories     Spreads

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 (8 ounce) package cream cheese
2/3 cup jalapeno jelly (red or green)
cracker

Steps:

  • Open the brick of cream cheese and place it on a plate.
  • Spread the jelly evenly over the top. Serve with a small knife for spreading or use a hearty cracker that will not break.

Nutrition Facts : Calories 228.9, Fat 13, SaturatedFat 7.3, Cholesterol 41.6, Sodium 132.8, Carbohydrate 27.7, Fiber 0.4, Sugar 20.4, Protein 2.3

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