Jalapeño pomegranate cream cheese is a quick savory spread that balances creamy richness with fresh jalapeño heat and bursts of juicy pomegranate. It comes together in minutes and makes an easy appetizer, snack, or flavorful addition to a sandwiches, bagels or wraps.
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Cream Cheese
Cream cheese is the creamy base of the spread. Its mild tang and smooth texture balance the fresh heat of the jalapeño while giving the pomegranate seeds something rich to contrast against.
Pomegranate Seeds
Pomegranate seeds bring a bright, juicy sweetness with a subtle tartness that cuts through the richness of the cream cheese. Their ruby red color also gives the spread beautiful pops of color and a little texture in every bite.
Jalapeño
Jalapeno adds fresh heat rather than just straight spice. Roughly chopping it keeps small pieces throughout the cream cheese so you get little bursts of jalapeño flavor instead of the heat being completely blended into the background.
Salt
A small amount makes a big difference here. Salt brings the cream cheese to life, sharpens the jalapeño flavor, and keeps the sweetness and tartness of the pomegranate from tasting flat.
TIPS & TRICKS FOR THE BEST JALAPEÑO POMEGRANATE CREAM CHEESE
Use softened cream cheese
Allow the cream cheese to soften before processing so it blends easily without requiring excessive processing.
Control the heat
Keep the jalapeño seeds for a spicier spread or remove some or all of the seeds for a milder version.
Keep some texture
Process just until the jalapeño is broken down and the mixture is chunky. Overprocessing can make the pomegranate seeds disappear into the cream cheese.
Chill before serving
Chilling allows the cream cheese to firm back up after processing and makes it easier to spread or scoop.
Serve cold
The chilled cream cheese keeps its shape better and gives you a better contrast between the cool creaminess and fresh jalapeño heat.
Inclusive adaptions
Adjust the texture
For anyone sensitive to chunky textures, process the mixture longer until the jalapeño and pomegranate are more finely incorporated.
Adjust the heat
For heat sensitivity, remove the jalapeño seeds and use less jalapeño. For those who enjoy more heat, keep the seeds intact.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Food processor
Rubber spatula
Mixing bowl
Serving bowl
SIMILAR INGREDIENTS TO
Lemon Lump Crab Cakes
Southwestern Shrimp Salad
Shrimp Boil Stuffed Russets
ENJOY THIS RECIPE WITH
Vanilla Blueberry Jam Cupcakes
Buttermilk Cheesecake Brownie Bars
Pan au Chocolat Bread Pudding
Recipe
Jalapeño Pomegranate Cream Cheese
Ingredients
Equipment
Method
- Add the jalapeño, cream cheese, pomegranate seeds, and salt to a food processor.
- Process until the jalapeño is broken down and the mixture remains slightly chunky.
- Remove the cream cheese mixture from the food processor and transfer to a container.
- Chill until the cream cheese has tightened back up.
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