Start by draining the jar of diced jalapeños and transferring them into a medium bowl. Mix in 1 cup of sugar with the jalapeños, ensuring the sugar coats them well. Once mixed, pour the mixture back into the jar, sealing it tightly. Place the jar in the refrigerator for at least 24 hours.

While waiting for the jalapeños to candy, take two blocks of cream cheese out of the refrigerator and let them soften at room temperature for about 30 minutes. Once softened, transfer the cream cheese to a large mixing bowl. Using an electric mixer, beat the cream cheese on medium speed until it’s creamy and smooth, which will take roughly 2-3 minutes.

After the jalapeños have had time to candy, drain them and set aside the syrup for later use. Gently fold the candied jalapeños into the whipped cream cheese until well combined. To achieve your desired consistency for Joy’s Candied Jalapeño Dip, stir in 2-3 tablespoons of the reserved syrup, adding it gradually while mixing.

Transfer the creamy Candied Jalapeño Dip to a decorative serving bowl. Pair it with an assortment of your favorite crackers, ensuring there’s a variety for every palate.