Begin by removing 8 ounces of full-fat cream cheese from the refrigerator and letting it sit at room temperature for 30-45 minutes until softened.

While the cream cheese softens, take 2-3 fresh jalapeños, slice them, and remove the seeds and membranes before finely chopping.

Gradually add about ½ cup of salsa into the mixing bowl with the softened cream cheese, mixing until smooth.

Gently fold in the finely chopped jalapeños with the cream cheese and salsa mixture.

Assess the dip's consistency and add an extra tablespoon of salsa if needed, mixing well after each addition.

Cover the bowl with plastic wrap or transfer to an airtight container, refrigerating for at least 15 minutes.

Once chilled, serve in a bowl surrounded by tortilla chips and fresh vegetable slices.