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In a large bowl, stir together the mayo and cream cheese until as smooth as possible.
Use a cheese slicer to thinly slice the cheese into uneven strips of varying sizes.
Add it to the bowl along with the scallions, as much habanero as you’d like, cilantro and a large pinch of salt and black pepper.
Give it a stir until evenly combined.
Transfer the mixture into a pint jar or container.
Seal and chill in the fridge for at least 3 hours or overnight.
Serve with crackers and enjoy!