INGREDIENTS
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4 jalapeños, stems removed and reserved
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1 8-ounce brick cream cheese
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1/2 cup sour cream
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1 cup sharp cheddar cheese (such as Cotswald), grated
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2 tablespoons grainy Dijon mustard
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A few dashes Worcestershire sauce
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Salt and pepper
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1 cup spicy cheddar crackers
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1/4 cup pepitas (pumpkin seeds)