8 oz vegan cream cheese (I use "Follow Your Heart" or "Tofutti" brand.)
2 chipotle peppers in adobo sauce (I buy them in the can from "New Seasons" but I think you can get them at any grocery store.)
2 tablespoons seedless raspberry jam
Put all ingredients in a food processor and blend till smooth.
Mocked this recipe from Sweet Pea Bakery (with much respect) in Portland, Oregon.