Jalapeño Cream Cheese Dip

Place jalapeños under a broiler or over an open flame until skins are blistered and blackened.
Transfer to a bowl, cover, and let steam for 5–10 minutes.
Peel off the skins, remove stems and seeds (leave some seeds if you like it spicier), and chop roughly.
Combine the Dip:
In a food processor or blender, add the chopped jalapeños, softened cream cheese, white cheddar, chili powder or smoked paprika, garlic powder, cumin, salt, and pepper.
Blend until smooth and creamy. Taste and adjust seasoning if needed.
Garnish & Serve:
Transfer to a serving bowl and sprinkle chili flakes on top.